LIBRARY 

OF   THK 

UNIVERSITY  OF  CALIFORNIA. 

OF" 


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Received  (j2£y.  ,  18 

Accession  No.  %££Q$:  .    Class  No. 


GAEDEN  VEGETABLES, 


AND 


HOW     TO     CULTIVATE     THEM. 


FEARING    BURR,   JK. 


BOSTON: 

J.     ES.     TILTON     «fc 

"       1866. 


Entered,  according  to  Act  of  Congress,  in  the  year  1866, 

BY    FEARING   BURE,    JR., 

In  the  Clerk's  Office  of  the  District  Court  of  the  District  of  Massachusetts. 


STEREOTYPED    BY    C.   J.   PETERS  AND    SON. 


PRESS  OP  GEO.  C.   RAND  JtND  AVERY. 


TO 

THE    MEMORY     OF    MY    FATHER, 
FEARING   BURR, 

GRATEFUL    ACKNOWLEDGMENT    OF    MY    INDEBTEDNESS    TO    HIS 
EXAMPLE   AND    KIND    PARENTAL    INSTRUCTION    FOR    ANY 
MERIT    THAT    MAY    BE    FOUND    IN    ITS    PAGES, 

THIS    VOLUME     IS     DEDICATED, 
WITH    THE     WARMEST    FILIAL    AFFECTION, 

BY  THE  AUTHOR. 


PREFACE. 


THE  object  of  this  volume  is  to  give  full  descrip- 
tions of  the  vegetables  common  to  the  gardens  of  this 
country,  together  with  the  most  approved  methods  by 
which  they  are  raised,  preserved,  and  used. 

That  it  may  be  acceptable  to  the  agriculturist,  seeds- 
man, and  to  all  who  may  possess,  cultivate,  or  find 
pleasure  in,  a  garden,  is  the  sincere  wish  of  the  au- 
thor. 

HINGHAM,  May  1,  1866. 


ACKNOWLEDGMENTS. 


To  the  numerous  friends  who  have  rendered  me  valuable 
aid  in  the  preparation  of  this  work,  I  would  here  express 
my  grateful  obligations. 

The  illustrations,  so  finely  delineated,  are  from  the  pencil 
of  Mr.  ISAAC  S PRAGUE,  of  Grantville,  Mass. 

My  acknowledgments  are  also  due  to  J.  F.  C.  HYDE, 
Esq.,  of  Newton,  Mass. ;  to  Rev.  E.  PORTER  DYER,  of 
Somerville,  Mass. ;  to  Hon.  JOSEPH  BRECK,  author  of 
"  Book  of  Flowers,"  and  late  President  of  the  Massachu- 
setts Horticultural  Society ;  to  CHARLES  M.  HOVEY,  Esq. , 
editor  of  "The  Magazine  of  Horticulture,"  and  President 
of  the  Massachusetts  Horticultural  Society  ;  to  PHINEAS  B. 
HOVEY,  Esq.,  nurseryman  and  seedsman,  of  Cambridge, 
Mass. ;  and  to  DANIEL  T.  CURTIS,  Esq.,  seedsman  and 
florist,  and  for  many  years  Chairman  of  the  Committee  on 
Vegetables  of  the  Massachusetts  Horticultural  Society. 

For  information  or  other  very  acceptable  assistance,  I  am 
also  indebted  to  Rev.  CALVIN  LINCOLN,  of  Hingham,  Mass. ; 
Rev.  JOHN  L.  RUSSELL,  of  Salem,  Mass. ;  JOHN  A.  BUT- 
LER, Esq.,  of  Chelsea,  Mass. ;  EDWARD  S.  RAND,  Jun., 
Esq.,  of  Boston  ;  Mr.  AUSTIN  BRONSON,  of  Enfield,  N.H. ; 
GEORGE  W.  PRATT,  Esq.,  of  Boston ;  Mr.  E.  HENRY 
GREENWOOD,  of  Needham,  Mass. ;  Mr.  CALVIN  A.  LIN- 
COLN, of  Hingham,  Mass. ;  Dr.  THOMAS  M.  BREWER,  of 

vii 


Vlll  A  CKNO  WLED  GMENTS. 

Boston,  Mass. ;  JOHN  M.  IVES,  Esq.,  of  Salem,  Mass. ; 
Mr.  JAMES  SCOTT,  of  Hatfield,  Mass. ;  Mr.  ALONZO  CRAFTS, 
of  Whately,  Mass. ;  Mr.  JOHN  C.  Ho  VET,  of  Cambridge, 
Mass. ;  Mr.  ISAAC  P.  RAND,  of  Dorchester,  Mass. ;  Mr. 
GEORGE  EVERETT,  of  Concord,  Mass.  ;  and  Mr.  CALEB 
BATES,  of  Kingston,  Mass. ' 

From  a  work  entitled  "  Descriptions  des  Plantes  Pota- 
geres,  par  VILMORIN,  ANDRIEUX,  et  CIE.,  Paris ; "  from 
CHARLES  MC!NTOSH'S  excellent  "  Book  of  the  Garden  ;  "  the 
"  Gardener's  Assistant,"  by  ROBERT  THOMPSON  ;  Rogers's 
"  Vegetable  Cultivator  ;  "  and  Lawson's  "  Agriculturist's 
Manual,"  —  I  have  made  liberal  extracts ;  and  if,  in  the 
course  of  the  volume,  any  omission  of  authority  may  occur 
where  it  should  have  been  accredited,  my  indebtedness  to 
the  valuable  publications  above  mentioned  is  here  candidly 
confessed. 


ABBREVIATIONS  AND   AUTHORITIES. 


Am.  Agr.  —  The  American  Agriculturist.    By  ORANGE  JUDD,  A.M.    New 

York.    Monthly.    1842  to  the  present  time. 
Big.  —  Plants  of  Boston  and  Vicinity.    By  JACOB  BIGELOW,  M.D.    Boston, 

1840. 
Bon  Jard.—I^e  Bon  Jardinier  pour  1'Annee  1859.    Par  A.  POITEAU  et  M. 

VILMORIN. 
Corb.  —  The  American  Gardener.    By  WILLIAM  CORBETT.    Concord,  Boston, 

and  New  York,  1842. 
Cot.  Gard.  —  The  Cottage  Gardener.    By  GEORGE  W.  JOHNSON  and  ROBERT 

HOGG.    Weekly.    London. 
Count.  Gent.  — The  Country  Gentleman.    By  LUTHER  TUCKER  and  SON. 

Weekly.    Albany,  N.Y. 
&e  Cand. — De  Candolle's  Systema  Naturale.  By  Prof.  DE  CANDOLLE.  2  vols. 

8vo.    Paris,  1818,  1821. 

Down.— The  Fruit  and  Fruit-trees  of  America.     By  A.  J.  DOWNING.    Re- 
vised and  corrected  by  CHARLES  DOWNING,  1858. 
Gard.  Chron.  —  The  Gardener's  Chronicle.     Weekly.    By  Prof.  LINDLEY. 

1844  to  the  present  time. 
Gray.  —  Manual  of  the  Botany  of  the  Northern  United  States.    By  Prof.  ASA 

GRAY.    New  York,  1857. 
Hort.  —  The  Horticulturist,  and  Journal  of  Art  and  Rural  Taste.    Monthly. 

By  P.  BARRY  and  J.  JAY  SMITH.    Philadelphia. 
Hov.  Mag.  — The,  Magazine  of  Horticulture,  Botany,  and  Rural  Affairs.    By 

C.  M.  HOVEY.    Boston.    Monthly.    1834  to  the  present  time. 
Law.  —  The  Agriculturist's  Manual.     By  PETER  LAWSON  and  SON.    Edin- 
burgh, 1836. 
Lind.— A  Guide  to  the  Orchard  and  Kitchen  Garden.   By  GEORGE  LINDLEY. 

London,  1831. 

Loud.  —  Encyclopaedia  of  Gardening.  By  J.  C.  LOUDON.  London,  1850. 
Loud.  —  Encyclopaedia  of  Agriculture.  By  J.  C.  LOUDON.  London,  1844. 
Low.—  The  Elements  of  Practical  Agriculture.  By  DAVID  Low.  London. 

1843. 

ix 


x  ABBREVIATIONS  AND  AUTHORITIES. 

McJnt.—  The  Book  of  the  Garden.  By  CHARLES  MclNTOSH.  2  vols.  Edin- 
burgh and  London,  1855. 

Mill.  —  The  Gardener's  and  Botanist's  Dictionary.  By  PHILIP  MILLER.  Re- 
vised by  Prof.  MARTYN.  London,  1819. 

NeilL— Neill's  Journal  of  a  Horticultural  Tour,  &c.    8vo.    Edinburgh,  1823. 

New  Am.  Cyclopcedia.  —  New  American  Cyclopaedia.  D.  APPLETON  &  Co., 
New  York.  16  vols.  royal  8vo.  1857  to  1863. 

Rog.  —  The  Vegetable  Cultivator.    By  JOHN  ROGERS.    London,  1851. 

Thomp.  —  The  Gardener's  Assistant.    By  ROBERT  THOMPSON. 

Trans.  — The  Transactions  of  the  London  Horticultural  Society.  Commenced 
1815,  and  continued  at  intervals  to  the  present  time. 

Vil. — Description  des  Plantes  Potageres.  Par  VILMORIN,  ANDRIEUX,  et  CIE. 
Paris,  1856. 


CONTENTS. 


CHAPTER  I. 

ESCULENT     ROOTS. 

The   Beet.  — Carrot.— Parsnip.  — Potato.  — Radish.  — Swede  or  Ruta-baga 
Turnip.  — Salsify,  or  Oyster-plant.  — Sweet  Potato.  — Turnip 1 

CHAPTER  H. 

ALLIACEOUS     PLANTS. 
The  Garlic,— Leek.— Onion 65 

CHAPTER  HI. 

ASPARAGINOUS     PLANTS. 
Asparagus. *  .  .  77 

CHAPTER  IV. 

* 

CUCURBITACEOUS     PLANTS. 

The  Cucumber. — The  Melon. — Muskmelon.  —  Persian  Melons. — Watermelon. 

—  Prickly-fruited  Gherkin.  — Pumpkin.  — Squash 83 

CHAPTER  V. 

BRASSICACEOUS     PLANTS. 

Borecole,  or  Kale.  —  Broccoli.  —  Brussels  Sprouts.  —  Cabbage.  —  Cauliflower. 

—  Kohl  Rabi.  — Savoy.  — Sea-kale 127 

CHAPTER  VI. 

SPINACEOUS       PLANTS. 

Leaf-beet,  or  Swiss  Chard. — New-Zealand  Spinach.  —  Spinach.  —  Orach  .   153 

xi 


xii  CONTENTS. 

CHAPTER  VH. 

CORN. 
Garden,  Table,  and  Field  Varieties 161 


CHAPTER 

SALAD     PLANTS. 

Celery. — Celeriac,  or  Turnip-rooted  Celery.  —  Chiccory,  or  Succory.  — Cress, 
or  Peppergrass.  —  Endive.— Horse-radish.  —  Lettuce.  —  Mustard  .  .  .   177 

CHAPTER  IX. 

OLERACEOUS     PLANTS. 

Balm.  —  Basa.  —  Caraway.  —  Coriander.  —  Lavender.  —  Marjoram.  —  Parsley. 
—  Rosemary.  —  Sage.  —  Savory.  —  Spearmint.  —  Thyme 211 

CHAPTER  X. 

EGG-PLANT,     PEPPER,     AND     TOMATO. 
Egg-plant.  — Pepper. —Tomato 229 

CHAPTER  XI. 

LEGUMINOUS     PLANTS. 

American  Garden-bean.  —  Asparagus-bean.  —  Lima  Bean. — Scarlet-runner.  — 
Sieva  Bean.  —  English  Bean.  — Pea 253 

CHAPTER  XH. 

MISCELLANEOUS  VEGETABLES. 

Alkekengi,  or  Ground  Cherry.— Martynia.  —  Okra,  or  Gumbo.  — Rhubarb,  or 
Pie-plant.  — Tobacco 327 


INDEX 


GARDEN   VEGETABLES. 


FIELD   AND    GARDEN  VEGETABLES. 


CHAPTER   I. 


ESCULENT    ROOTS. 

The  Beet.  —  Carrot.  —  Parsnip.  —  Potato.  —  Radish.  —  Swede  or  Ruta-baga 
Turnip.  —  Salsify,  or  Oyster-plant.  —  Sweet  Potato.  —  Turnip. 


THE     BEET. 

Beta  vulgaris. 

E  Common  Beet,  sometimes  termed  the  Red  Beet,  is 
JL  a  half-hardy  biennial  plant ;  and  is  cultivated  for  its 
large,  succulent,  sweet,  and  tender  roots.  These  attain 
their  full  size  during  the  first  year,  but  will  not  survive  the 
winter  in  the  open  ground.  The  seed  is  produced  the  sec- 
ond year  ;  after  the  ripening  of  which,  the  plant  perishes. 

When  fully  developed,  the  beet-plant  rises  about  four  feet 
in  height,  with  an  angular,  channelled  stem ;  long,  slender 
branches ;  and  large,  oblong,  smooth,  thick,  and  fleshy 
leaves.  The  flowers  are  small,  green,  and  are  either  sessile, 
or  produced  on  very  short  peduncles.  The  calyxes,  before 
maturity,  are  soft  and  fleshy ;  when  ripe,  hard  and  wood- 
like  in  texture.  These  calyxes,  which  are  formed  in  small, 
united,  rounded  groups,  or  clusters,  are  of  a  brownish  color, 
and  about  one-fourth  of  an  inch  in  diameter  ;  the  size,  how- 
ever, as  well  as  depth  of  color,  varying,  to  some  extent,  in 
the  different  varieties.  Each  of  these  clusters  of  dried 
i  i 


2  ESCULENT  BOOTS. 

calyxes  contains  from  two  to"  four  of  the  true  seeds,  which 
are  quite  small,  smooth,  kidney-shaped,  and  of  a  deep  red- 
dish-brown color. 

These  dried  clusters,  or  groups,  are  usually  recognized  as 
the  seeds,  about  fifteen  hundred  of  which  will  weigh  one 
ounce.  They  retain  their  vitality  from  seven  to  ten  years. 

Soil  and  Fertilizers.  —  The  soil  best  adapted  to  the  beet 
is  a  deep,  light,  well-enriched,  sandy  loam.  When  grown 
on  thin,  gravelly  soil,  the  roots  are  generally  tough  and 
fibrous  ;  and  when  cultivated  in  cold,  wet,  clayey  localities, 
they  are  often  coarse,  watery,  and  insipid,  worthless  for  the 
table,  and  comparatively  of  little  value  for  agricultural  pur- 
poses. 

A  well-digested  compost,  formed  of  barn-yard  manure, 
loam,  and  salt,  makes  the  best  fertilizer.  The  application 
of  coarse,  undigested,  strawy  manure  tends  to  the  produc- 
tion of  forked  and  misshapen  roots,  and  should  be  avoided. 

Propagation  and  Culture. — Beets  are  always  raised  from 
seed.  For  early  use,  sowings  are  sometimes  made  in  No- 
vember ;  but  the  general  practice  is  to  sow  the  seed  in  April, 
as  soon  as  the  frost  is  out  of  the  ground,  or  as  soon  as  the 
soil  can  be  worked.  For  use  in  autumn,  the  seed  should  be 
sown  about  the  middle  or  20th  of  May  ;  and,  for  the  winter 
supply,  from  the  first  to  the  middle  of  June.  Lay  out  the 
ground  in  beds  five  or  six  feet  in  width,  and  of  a  length  pro- 
portionate to  the  supply  required  ;  spade  or  fork  the  soil  deep- 
ly and  thoroughly  over  ;  rake  the  surface  smooth  and  even  ; 
and  draw  the  drills  across  the  bed,  fourteen  inches  apart, 
and  an  inch  and  a  half  in  depth.  Sow  the  seeds  thickly 
enough  to  secure  a  plant  for  every  two  or  three  inches,  and 
cover  to  the  depth  of  the  drills.  Should  the  weather  be 
warm  and. wet,  the  young  plants  will  appear  in  seven  or  eight 
days.  When  they  are  two  inches  in  height,  they  should  be 
thinned  to  five  or  six  inches  apart,  extracting  the  weaker, 
and  filling  vacant  spaces  by  transplanting.  The  after-cul- 
ture consists  simply  in  keeping  the  plants  free  from  weeds, 


THE   BEET.  3 

* 

and  the  earth  in  the  spaces  between  the  rows  loose  and  open 
by  frequent  hoeings. 

Taking  the  Crop.  —  Roots  from  the  first  sowings  will  be 
ready  for  use  early  in  July ;  from  which  time,  until  Octo- 
tober,  the  table  may  be  supplied  directly  from  the  garden. 
They  should  be  drawn  as  fast  as  they  attain  a  size  fit  for 
use,  which  will  allow  more  time  and  space  for  the  develop- 
ment of  those  remaining. 

For  winter,  use,  the  roots  must  be  taken  up  before  the 
occurrence  of  heavy  frosts,  as  severe  cold  not  only  great- 
ly impairs  their  quality,  but  causes  them  to  decay  at  the 
crown. 

In  harvesting,  avoid  cutting  or  bruising  the  skin  ;  and,  in 
removing  the  leaves,  be  careful  not  to  cut  or  wound  the 
crown.  After  being  spread  a  few  hours  in  the  sun  to  dry, 
they  should  be  packed  in  earth  or  sand,  slightly  moist,  and 
stored  out  of  reach  of  frost  for  the  winter. 

If  harvested  before  receiving  injury  from  cold,  and  prop- 
erly packed,  they  will  retain,  in  a  good  degree,  their  fresh- 
ness and  sweetness  until  the  new  crop  is  suitable  for  use. 

Seed.  —  To  raise  seed,  select  smooth  and  well-developed 
roots,  having  the  form,  size,  and  color  by  which  the  pure 
variety  is  distinguished ;  and,  in  April,  transplant  them 
eighteen  inches  or  two  feet  apart,  sinking  the  crowns  to  a 
level  with  the  surface  of  the  ground.  As  the  stalks  increase 
in  height,  tie  them  to  stakes  for  support.  The  plants  will 
blossom  in  June  and  July,  and  the  seeds  will  ripen  in  Au- 
gust. 

In  harvesting,  cut  off  the  plants  near  the  ground,  and 
spread  them  in  a  light  and  airy  situation  till  they  are  suffi- 
ciently dried  for  threshing,  or  stripping  off  the  seeds  ;  after 
which  the  seeds  should  be  exposed,  to  evaporate  any  re- 
maining moisture. 

An  ounce  of  seed  will  sow  from  one  hundred  to  one  hun- 
dred and  fifty  feet  of  drill,  according  to  the  size  of  the 
variety  ;  and  about  four  pounds  will  be  required  for  an  acre. 


4  ESCULENT  ROOTS. 

Use.  —  Roots  of  medium  size  are  generally  to  be  pre- 
ferred for  table  use.  When  their  growth  has  been  rapid 
and  unchecked,  they  will  be  found  succulent,  free  from  fibre, 
and  of  good  quality.  The  deepest  or  brightest  colors  are 
most  esteemed. 

The  young  plants  make  an  excellent  substitute  for  spin- 
ach ;  and  the  leaves  of  some  of  the  kinds,  boiled  when 
nearly  full  grown,  and  served  as  greens,  are  tender  and  well- 
flavored. 

Some  of  the  larger  varieties  are  remarkably  productive, 
and  are  extensively  cultivated  for  agricultural  purposes. 
From  a  single  acre  of  land  in  good  condition,  thirty  or  forty 
tons  are  frequently  harvested ;  and  exceptional  crops  are 
recorded  of  fifty  and  even  sixty  tons.  In  France,  the  White 
Sugar-beet  is  largely  employed  for  the  manufacture  of  sugar, 
the  amount  produced  during  one  year  being  estimated  to 
exceed  that  annually  made  from  the  sugar- 
cane in  the  State  of  Louisiana. 

For  sheep,  dairy-stock,  and  the  fattening 
of  cattle,  experience  has  proved  the  beet  to  be 
at  once  healthful,  nutritious,  and  economical. 
Varieties.  —  The  varieties  are  quite  nu- 
merous, and  vary  to  a  considerable  extent 
in  size,  form,  color,  and  quality. 

The  kinds  now  in  cultivation  are  as  fol- 
low ;  viz. : — 

Bark-  Root  broadest  near  the  crown, 
e  '  and  thence  tapering  regularly  to 
a  point ;  average  specimens  measuring  four 
inches  in  their  greatest  diameter,  and  one 
foot  in  depth.  Skin  dark-brown,  thick, 
hard,  and  wrinkled,  much  reselnbling  the 
bark  of  some  descriptions  of  trees  ;  whence 
the  name'  Flesh  deeP  Polish-red,  fine- 
grained, sugary,  and  tender. 


THE   BEET.  5 

It  is  an  early  French  variety,  of  fine  flavor,  excellent  for 
summer  use,  and,  if  sown  as  late  as  the  second  week  in 
June,  equally  valuable  for  the  table  during  winter.  Not 
recommended  for  field  culture. 

Bulb  flattened  ;   six  or  seven  inches  in  diame-      Bassano. 
ter  by  three  or  four  inches  in  depth  ;   not  very       BASSANO. 
regular   or   symmetrical,  but   often   somewhat    EXTBAEAELT< 
ribbed,  and   terminating   in  a  small, 
slender  tap-root.     The  skin  is  of  fine 
texture  ;  brown  above  ground  ;  below 
the    surface,    clear    rose-red.      Flesh 
white,  circled  or   zoned   with   bright 
pink ;    not   close-grained,  but   sugary 
and  well-flavored.    The  leaves  are  nu- 
merous, erect,  of  a  lively  green  color, 
forming  many  separate  groups  or  tufts, 
covering  the  entire  top,  or  crown  of 
the  root. 

It  is  an  Italian  variety,  and  gener- 
ally considered  the  earliest  of  garden- 

J  f  Bassano  Beet. 

beets,  being  from  seven  to  ten  days 
earlier  than  the  Early  Blood  Turnip-rooted.  The  flesh, 
although  much  coarser  than  that  of  many  other  sorts,  is 
tender,  sweet,  and  of  good  quality.  Roots  from  early 
sowings  are,  however,  not  suited  for  winter  use  ;  as,  when 
overgrown,  they  become  too  tough,  coarse,  and  fibrous  for 
table  use.  To  have  them  in  perfection  during  winter,  the 
seed  should  not  be  sown  till  near  the  close  of  June. 

In  dry,  poor  soil,  it  succeeds  much  better  than  the  Early 
Blood  Turnip-rooted. 

A  sub-variety  of  the  Long  Red  Mangel-wurzel,    Cow-horn 
growing  mostly  above  ground.     Root  two  feet       wurzeL 
and  a  half  in  length,  and  nearly  three  inches  in    BBIB?M™* 
diameter  at  its  broadest  part ;  often  grooved  or  furrowed 


6  ESCULENT  ROOTS. 

lengthwise,  and  frequently  bent  and  distorted,  —  the  effect 
either  of  the  wind,  or  of  the  weight  of  its  foliage.  Flesh 
greenish- white,  circled  with  red  at  the  centre. 

It  derives  its  different  names  from  its  various  contorted 
forms,  sometimes  resembling  a  horn,  and  often  assuming  a 
shape  not  unlike  that  of  a  serpent. 

The  variety  is  much  esteemed  and  extensively  cultivated 
in  some  parts  of  Europe,  although  less  productive  than  the 
White  Sugar  or  Long  Red  Mangel-wurzel. 

Early  Man-  Aside  from  its  smaller  size,  this  variety  much 
resembles  the  Common  Red  Mangel-wurzel. 

It  is  remarkable  for  the  symmetry  of  its  roots,  which 
grow  rapidly,  and,  if  pulled  while  young,  are  tender,  sweet, 
and  well-flavored.  Planted  the  last  of  June,  it  makes  a 
table-beet  of  more  than  average  quality  for  winter  use. 

When  sown  early,  it  attains  a  large  size,  and  should  have 
a  space  of  twenty  inches  between  the  rows  ;  but,  when  sown 
late,  fifteen  inches  between  the  rows,  and  six  inches  between 
the  plants  in  the  rows,  will  afford  ample  space  for  their  de- 
velopment. 

Early  Blood         The  roots  of  this  familiar 
Turnip- 
rooted.        variety  are  produced  almost 

TuiSfp  BEET,     entirely  within  the  earth,  and 
measure,   when   of  average 
size,  from  four  to  four  and  a  half  inches 
in  depth,  and  four  inches  in  diameter. 
Form  turbinate,   flattened,  smooth,  and 
symmetrical.     Neck  small.     Tap  -  root 
very    slender,    and    regularly    tapering. 
Skin   deep   purplish  -  red.      Flesh  deep 
(  blood-red,  sometimes  circled  and  rayed 

Early  Blood  Turnip-rooted.     ^^    paler    ^  .     remarkably    gweet    and 

tender.     Leaves  erect,  not  numerous,  and  of  a  deep -red 


THE   BEET.  7 

color,  sometimes  inclining  to  green,  but  the  stems  and 
nerves  always  of  a  deep  brilliant  red. 

The  Early  Blood  Turnip  Beet  succeeds  well  from  Canada 
to  the  Gulf  of  Mexico  ;  and  in  almost  every  section  of  the 
United  States  is  more  esteemed,  and  more  generally  culti- 
vated for  early  use,  than  any  other  variety.  Among  market- 
gardeners,  it  is  the  most  popular  of  the  summer  beets.  It 
makes  a  rapid  growth,  comes  early  to  the  table,  and,  when 
sown  late,  keeps  well,  and  is  nearly  as  valuable  for  use  in 
winter  as  in  summer  and  autumn. 

In  common  with  most  of  the  table  sorts,  the  turnip-rooted 
beets  are  much  sweeter  and  more  tender  if  pulled  before 
they  are  fully  grown ;  and  consequently,  to  have  a  contin- 
ued supply  in  their  greatest  perfection,  sowings  should  be 
made  from  the  beginning  of  April  to  the  last  of  June,  at 
intervals  of  two  or  three  weeks. 

The  roots,  especially  those  intended  for  seed,  should  be 
harvested  before  severe  frosts,  as  they  are  liable  to  decay 
when  frozen  at  the  crown,  or  even  chilled. 

Sow  in  drills  fourteen  inches  apart ;  and,  when  two  inches 
in  height,  thin  out  the  plants  to  six  inches  apart  in  the 
drills.  An  acre  of  land  in  good  cultivation  will  yield  from 
seven  to  eight  hundred  bushels. 

An  improved  variety  of  the  Long  Red  Mangel-  German  Red 
wurzel,  almost  regularly  cylindrical,  and  ter-  wurzel. 
minating  at  the  lower  extremity  in  an  obtuse  cone.  It  grows 
much  out  of  ground :  the  neck  or  crown  is  quite  small ;  it 
is  rarely  forked  or  deformed  by  small  side-roots,  and  is 
generally  much  neater  and  more  regular  than  the  Long 
Red.  Well-developed  specimens  measure  from  eighteen  to 
twenty  inches  in  length,  and  seven  or  eight  inches  in 
diameter. 

For  agricultural  purposes,  this  variety  is  superior  to  the 
Long  Red,  as  it  is  larger,  more  productive,  and  more  easily 
harvested. 


8  ESCULENT  ROOTS. 

German  Yel-         Root   produced  half  above  ground,  nearly 

wurzel.         cylindrical   for   two-thirds  its    length,  termi- 

nating   rather    bluntly,    and    often    branched 

or  deformed   by  small  side-roots.     Well-grown  specimens 

measure    sixteen   or   eighteen    inches    deep,    six   or  seven 

inches   in    diameter,    and    weigh    from    twelve    to    fifteen 

pounds.       Skin    above   ground,    greenish  -  brown  ;     below, 

yellow.     Flesh  white,  occasionally  zoned  or  marked  with 

yellow. 

While  young  and  small,  the  roots  are  tender  and  well- 
flavored  ;  but  this  is  a  field  rather  than  a  table  beet.  In 
point  of  productiveness,  it  differs  little  from  the  Common 
Long  Red,  and  should  be  cultivated  as  directed  for  that 
variety. 

Half  Long  Root    produced  within   the   earth,   usually 

BLOOD.      measuring  about  three  inches  in  thickness  near 


DwSERED.        tne  crown,  and  tapering  regularly  to  a  point  ; 

the  length  being  ten  or  twelve  inches.     Skin 

smooth,  deep  purplish-red.     Flesh  deep  blood-red,  circled 

and  rayed  with  paler  red,  remarkably  fine-grained,  and  of 

firm  texture. 

It  is  an  excellent  half-early  garden  variety,  sweet  and  well- 
flavored,  a  good  keeper,  and  by  many  considered  superior 
to  the  Common  Long  Blood.  When  full  grown,  it  is  still 
tender  and  fine-grained,  and  much  less  stringy  and  fibrous 
than  the  last  named  at  an  equally  advanced  stage  of 
growth.  It  may  be  classed  as  one  of  the  best  table-beets, 
and  is  well  worthy  of  cultivation. 

Improved  This  is  an  improved  variety  of  the  Common 
LON?  SMO'O  Long  Blood,  attaining  a  much  larger  size,  and 
BLOOD.  differing  in  its  form,  and  manner  of  growth. 
When  matured  in  good  soil,  its  length  is  from  eighteen 
inches  to  two  feet  ;  and  its  diameter,  which  is  retained  for 
more  than  half  its  length,  is  from  four  to  five  inches.  It 


THE   BEET.  9 

is  seldom  'symmetrical  in  its  form ;  for,  though  it  has 
but  few  straggling  side-roots,  it  is  generally 
more  or  less  bent  and  distorted.  Skin  smooth, 
very  deep  or  blackish  purple.  Flesh  dark 
blood-red,  sweet,  tender,  and  fine-grained,  while 
the  root  is  young  and  small,  but  liable  to  be 
tough  and  fibrous  when  full  grown.  Leaves 
small,  erect. 

This  beet,  like  the  Common  Long  Blood,  is 
a  popular  winter  sort,  retaining  its  color  well 
when  boiled.  It  is  of  larger  size  than  the  last 
named,  grows  more  above  the  surface  of  the 
ground,  and  has  fewer  fibrous  and  accidental 
small  side-roots.  While  young,  it  compares 
favorably  with  the  old  variety ;  but,  when  full 
grown,  can  hardly  be  said  to  be  much  superior. 
To  have  the  variety  in  its  greatest  perfection 
for  winter  use,  the  seed  should  not  be  sown 
before  the  10th  of  June,  as  the  roots  of  this, 
as  well  as  those  of  nearly  all  the  table  varieties, 
are  much  more  tender  and  succulent  when 
rapidly  grown,  and  of  about  two-thirds  their 
full  size. 

Improved 
Long  Blood  Beet. 

The  roots  of  this  familiar  variety  are  pro- 
duced within  the  earth.     They  are  long,  taper-     Long  Blood, 
ing,  and  slender,  and  vary  in  size  according  to       LONQMBLOOD. 
the  depth  and  richness  of  the  soil.     Skin  dark- 
purple,   sometimes   purplish-black.     Flesh   deep  blood-red, 
fine-grained,  and  sugary,  retaining  its  color  well  after  being 
boiled. 

It  is  one  of  the  most  popular  of  winter  beets ;  but,  for 
late  keeping,  the  seed  should  not  be  sown  before  the  middle 
of  June,  as  the  roots,  when  large,  are  frequently  tough  and 
fibrous. 

The  Improved  Long  Blood  is  a  variety  of  this,  and  has,  to 


10  ESCULENT   ROOTS. 

a  considerable  extent,  superseded  it  in  the  vegetable  garden  ; 
rather,  it  would  seem,  on  account  of  its  greater  size  than 
from  any  real  superiority  as  respects  its  quality,  or  keeping 
properties. 

Long  Red          Root    fusiform,    contracted    at    the    crown, 
Mangel-  1-1.1 

wurzel.       which,    in    the   genuine   variety,  rises    six   or 


eignt  inches  above  the  surface  of  the  ground. 
When  grown  in  good  soil,  it  attains  a  large 
size,  often  measuring  eighteen  inches  in  length,  and  six  or 
seven  inches  in  diameter.  Skin  below  ground  purplish-rose, 
brownish-red  where  exposed  to  the  air  and  light.  Leaves 
green  ;  the  stems  and  nerves  washed  or  stained  with  rose- 
red.  Flesh  white,  zoned  and  clouded  with  different  shades 
of  red. 

The  Long  Red  Mangel  -  wurzel  is  hardy,  keeps  well, 
grows  rapidly,  is  very  productive,  and,  in  this  country,  is 
more  generally  cultivated  for  agricultural  purposes  than  any 
other  variety.  According  to  Lawson,  the  marbled  or  mixed 
color  of  its  flesh  seems  particularly  liable  to  vary  :  in  some 
specimens,  it  is  almost  of  a  uniform  red  ;  while  in  others 
the  red  is  scarcely,  and  often  not  at  all,  perceptible.  These 
variations  in  color  are,  however,  of  no  importance  as  re- 
spects the  quality  of  the  roots. 

The  seed  may  be  sown  from  the  middle  of  April  till  the 
last  of  May.  If  sown  in  drills,  they  should  be  at  least 
eighteen  inches  apart,  and  the  plants  should  be  thinned  to 
ten  inches  in  the  drills.  If  sown  on  ridges,  the  sowing 
should  be  made  in  double  rows  ;  the  ridges  being  three  and 
a  half  or  four  feet  apart,  and  the  rows  fifteen  inches  apart. 
The  yield  varies  with  the  quality  of  the  soil  and  the  state 
of  cultivation  ;  thirty  and  thirty-five  tons  being  frequently 
harvested  from  an  acre. 

While  young,  the  roots  are  tender  and  well-flavored,  and 
are  sometimes  employed  for  table  use. 


THE  BEET. 


n 


Root  somewhat  fusiform,  contracted  towards  the  crown, 
which  rises  six  or  eight     Lone  Yellow 
inches  above  the  surface          wurzel. 
of  the  ground.     Size  re- 
markably large ;    when  grown  in  deep 
rich  soil,  often  measuring  twenty  inches 
in  length,  and  five  or  six  inches  in  thick- 
ness. Skin  yellow,  bordering  on  orange- 
color.  Flesh  pale-yellow,  zoned  or  circled 
with  white,  not  close-grained,  but  sugary. 

The  variety  is  one  of  the  most  pro- 
ductive of  the  field  beets  ;  but  the  roots 
are  neither  smooth  nor  symmetrical,  a 
majority  being  forked  or  much  branched. 

In  the  vicinity  of  Paris,  it  is  exten- 
sively cultivated,  and  is  much  esteemed 
by  dairy  farmers  on  account  of  the  rich 
color  which  it  imparts  to  milk  when  fed 
to  dairy-stock.  Compared  with  the  Ger- 
man Yellow,  the  roots  of  this  variety 
are  longer,  not  so  thick,  but  more  taper- 
ing ;  and  the  flesh  is  of  a  much  deeper 

COlor.       It  has  also  larger  foliage.  Long  YeUow  Mangel-wurzel 

Beet. 


Olive-shaped 

Mangel- 
wurzel  (Bed). 


BED  OVAL 
MANGEL- 
WUKZEL. 


Recently  introduced.  Bulb  ovoid  ;  inter- 
mediate in  form  between  the  Red  Globe  and 
common  Red  Mangel-wurzel ;  smooth  and 
symmetrical.  Flesh  solid  ;  somewhat  varia- 
ble in  color,  usually  white,  shaded  or  zoned  with  red,  but 
sometimes  with  very  little  coloring.  It  is  hardy,  grows 
vigorously,  and  is  said  to  yield  quite  as  much  to  the  acre  as 
either  of  the  last-named  varieties. 

A  recently  introduced  sort,  like  the  fore-  Olive-shaped 
going,  which  it  resembles  in  form,  hardiness,          wurzel, 
and  productiveness.   Flesh  solid,  white,  zoned       YELLOW  OVAL 
or  clouded  with  different  shades  of  yellow. 


12  ESCULENT   ROOTS. 

Pine-apple  Root  of  medium  size,  fusiform.  Skill  deep 
Short  Top. 

Hov.  Mag.  purplish-red.  Flesh  very  deep  blood-red,  fine- 
grained, as  sweet  as  the  Bassano,  tender,  and  of  excellent 
quality  for  table  use.  Leaves  short,  and  few  in  number,  red- 
dish-green ;  leaf-stems  and  nerves  blood-red. 

In  its  foliage,  as  well  as  in  the  color  of  the  root,  it  strong- 
ly resembles  some  of  the  Long-Blood  varieties  ;  but  it  is 
not  so  large,  is  much  finer  in  texture,  and  superior  in  flavor. 
It  is  strictly  a  garden  or  table  beet,  and,  whether  for  fall  or 
winter  use,  is  well  deserving  of  cultivation. 

Ked  Castel-        This  beet  derives  its  name  from  a  town  in 
naudary. 
Trans.         the  province  of  Languedoc  in  France,  where 

the  soil  is  particularly  adapted  to  the  growth  of  these  vege- 
tables, and  where  this  variety,  which  is  so  much  esteemed 
in  France  for  its  nut-like  flavor,  was  originally  produced. 

The  root  is  little  more  than  two  inches  in  diameter  at  the 
top,  tapering  gradually  to  the  length  of  nine  inches.  The 
flesh,  which  is  of  a  deep-purple,  and  exhibits  dark  rings, 
preserves  its  fine  color  when  boiled,  is  very  tender  and 
sweet,  and  presents  a  delicate  appearance  when  sliced. 

Being  small  in  its  whole  habit,  it  occupies  but  little  space 
in  the  ground,  and  may  be  sown  closer  than  other  varieties 
usually  are. 

Not  generally  known  or  much  cultivated  in  this  country. 

There  is  a  variety  with  yellow  flesh. 

Bed  Globe          Root  nearly  spherical,  seven  or  eight  inches 
Mangel-        .      ,.  J 

wurzei.       in  diameter,  and  nine  or  ten  inches  in  depth. 

Skin  smooth,  and  of  a  rich  purplish  rose-color 
below  ground,  but  brown  above  the  surface  where  exposed 
to  the  sun.  Flesh  white,  rarely  circled  with  rose-red. 

This  variety  is  productive,  keeps  well,  and,  like  the  Yel- 
low Globe,  is  well  adapted  to  hard  and  shallow  soils.  It  is 
usually  cultivated  for  agricultural  purposes,  although  the 
yield  is  less  than  that  of  the  last  named. 


THE  BEET. 


13 


In  moist  soils,  the  Yellow  Globe  succeeds  best ;  and,  as 
its  quality  is  considered  superior,  it  is  now  more  generally 
cultivated  than  the  Red. 


An  improved  variety  of  the  Yellow  Globe       Button's 

*        ,    ,    p         .  Large  Yellow 

Mangel-wurzel,  recommended  tor  size,  sym-         Globe 

metry  of  form,  and  solidity.     It  is  also  hardy,         wurzel. 
yields  abundantly,  and  appears  to  be  adapted  to  all  descrip- 
tions of  soil. 


A  sub-variety  of  the  Yellow  and  Red  Globe,  White  Globe 
which   in   form,  and   manner   of    growth,  it        wurzel. 
much  resembles.     Skin,  above  ground,  green  ;  below,  white. 
Flesh  white  and  sugary ;  but,  like  the  foregoing  sorts,  not 
fine-grained,  or  suited  for  table  use. 

Productive,  easily  harvested,  excellent  and  profitable  for 
farm-purposes,  and  remarkably  well  adapted  for  cultivation 
in  hard,  shallow  soil. 


Root  fusiform,  six-  White  Sugar, 
teen  inches  in  length,  Wl"TE  SILESIAN. 
six  or  seven  inches  in  its  greatest  di- 
ameter, contracted  towards  the  crown, 
thickest  just  below  the  surface  of  the 
soil,  but  nearly  retaining  its  size  for 
half  the  depth,  and  thence  tapering 
regularly  to  a  point.  Skin  white, 
washed  with  green,  or  rose-red  at  the 
crown.  Flesh  white,  crisp,  and  sugary. 
Leaves  green ;  the  leaf-stems  clear 
green,  or  green  stained  with  light  red, 
according  to  the  variety. 

The  White  Sugar  Beet  is  quite  ex- 
tensively grown  in  this  country,  and 
is  employed  almost  exclusively  as 
feed  for  stock ;  although  the  young 


White  Sugar  Beet. 


14  ESCULENT  ROOTS. 

roots  are  sweet,  tender,  and  well-flavored,  and  in  all  re- 
spects superior  for  the  table  to  many  garden  varieties.  In 
France,  it  is  largely  cultivated  for  the  manufacture  of 
sugar,  and  for  distillation. 

Of  the  two  sub -varieties,  some  cultivators  prefer  the 
Green-top  ;  others  the  Rose-colored,  or  Red-top.  The  lat- 
ter is  the  larger,  more  productive,  and  the  better  keeper  ; 
but  the  former  is  the  more  sugary.  It  is,  however,  very 
difficult  to  preserve  the  varieties  in  a  pure  state  ;  much  of 
the  seed  usually  sown  containing,  in  some  degree,  a  mixture 
of  both. 

It  is  cultivated  in  all  respects  as  the  Long  Red  Mangel- 
wurzel,  and  the  yield  per  acre  varies  from  twenty  to  thirty 
tons. 

White  Tur-         A  variety  of  the  Early  Blood  Turnip-rooted, 
e  '     with  green  leaves  and  white  flesh.     It  is  sweet 
and  tender,  but,  on  account  of  its  color,  not  so  marketable 
as  the  last  named. 

Wyatt's  Root  sixteen  inches  long,  and  five  inches  in 

son.  diameter.      Crown    conical,   brownish.      Skin 

smooth,  slate-black.  Flesh  deep  purplish-red,  circled  and 
rayed  with  yet  deeper  shades  of  red ;  fine-grained,  and  re- 
markably sugary. 

The  variety  is  not  early,  but  of  fine  quality ;  keeps  well, 
and  is  recommended  for  cultivation  for  winter  and  spring 
use.  Much  esteemed  in  England. 

Yellow  This  is  a  globular-formed  beet,  measuring 

gel-wurzUr  eight  or  ten  inches  in  diameter,  and  weighing 

Orange  ^  ten  or  twelve  pounds  ;  nearly  one-half  of  the 
gel-wurzel.  root  growing  above  ground.  Skin  yellow, 
where  it  is  covered  by  the  soil,  and  yellowish-brown 
above  the  surface  where  exposed  to  light  and  air.  Flesh 
white,  zoned  or  marked  with  yellow;  close-grained,  and 


THE  BEET. 


15 


sugary.     Leaves  not  large  or  numerous,  erect,  green ;  the 
stems  and  ribs  paler,  and  sometimes  yellowish. 

The  Yellow  Globe  is  one  of  the  most  productive  of  all  the 
varieties  ;  and,  though  not  adapted  to  table  use,  is  particu- 
larly excellent  for  stock  of  all  descriptions,  as  the  roots  are 
not  only  remarkably  sugary,  but  contain  a  considerable  por- 
tion of  albumen.  It  retains  its  soundness  and  freshness  till 
the  season  has  far  advanced, 
does  not  sprout  so  early  in 
spring  as  many  others,  and  is 
especially  adapted  for  cultiva- 
tion in  hard,  shallow  soil. 

The  yield  varies  from  thirty 
to  forty  tons  per  acre,  according 
to  soil,  season,  and  culture ; 
although  crops  are  recorded  of 
fifty  tons  and  upwards. 

Sow  from  the  last  of  April 
to  the  last  of  May ;  but  early 
sowings  succeed  best.  If  sown 
in  drills,  they  should  be  made 
twenty  inches  apart,  and  the  Yellow  Globe  Mangie-wurzei  Beet 
plants  should  be  thinned  to  ten  inches  apart  in  the  drills  : 
if  sown  on  ridges,  sow  in  double  rows,  making  the  ridges 
three  feet  and  a  half,  and  the  rows  sixteen  inches  apart. 
On  account  of  its  globular  form,  the  crop  can  be  harvested 
with  great  facility  by  the  use  of  a  common  plough. 

A  sub-variety  of  the  Early  Blood  Turnip-     Yellow  Tur- 
„       .  _  ....  nip-rooted, 

rooted,  with  yellowish-green  ioliage  and  yellow 

flesh. 

Not  much  cultivated,  on  account  of  its  color ;  the  Red 
varieties  being  preferred  for  table  use. 

Additional  varieties,  and  more  complete  descriptions  of 
many  of  the  foregoing  kinds,  may  be  found  in  the  "  FIELD 
AND  GARDEN  VEGETABLES  OF  AMERICA." 


16  ESCULENT  ROOTS. 


THE. CARROT. 

Daucus  carota. 

Soil,  Sowing,  and  Culture.  —  The  Carrot  flourishes  best 
in  a  good,  light,  well-enriched  loam.  Where  there  is  a 
choice  of  situations,  heavy  and  wet  soils  should  be  avoided  ; 
and,  where  extremes  are  alternatives,  preference  should  be 
given  to  the  light  and  dry.  If  possible,  the  ground  should 
be  stirred  to  the  depth  of  twelvB  or  fifteen  inches,  incorporat- 
ing a  liberal  application  of  well-digested  compost,  and  well 
pulverizing  the  soil  in  the  operation.  The  surface  should 
next  be  levelled,  cleared  as  much  as  possible  of  stones  and 
hard  lumps  of  earth,  and  made  mellow  and  friable  ;  in  which 
state,  if  the  ground  contains  sufficient  moisture  to  color  the 
surface  when  it  is  stirred,  it  will  be  ready  for  the  seed. 
This  may  be  sown  from  the  1st  of  April  to  the  20th  of 
May ;  but  early  sowings  succeed  best.  The  drills  should 
be  made  an  inch  in  depth ;  and,  for  the  smaller  garden 
varieties,  ten  inches  apart.  The  larger  sorts  are  grown  in 
drills  fourteen  inches  apart,  the  plants  in  the  rows  being 
thinned  to  five  or  six  inches  asunder. 

Harvesting.  —  The  roots  attain  their  full  size  by  the 
autumn  of  the  first  year,  and,  as  they  are  not  perfectly 
hardy,  should  be  dug  and  housed  before  the  ground  is 
frozen.  When  large  quantities  are  raised  for  stock,  they 
are  generally  placed  in  bulk  in  the  cellar,  without  packing  ; 
but  the  finer  sorts,  when  intended  for  the  table,  are  usually 
packed  in  earth  or  sand  in  order  to  retain  their  freshness 
and  flavor.  With  ordinary  precaution,  they  will  remain 
sound  and  fresh  until  May  or  June. 

Seeds.  —  The  seeds  of  the  several  varieties  differ  little  in 
size,  form,  or  color,  and  are  not  generally  distinguishable 
from  each  other.  They  will  keep  well  two  years ;  and  if 


THE  CARROT.  17 

preserved  from  dampness,  and  placed  in  a  cool  situation,  a 
large  percentage  will  vegetate  when  three  years  old. 

In  the  vegetable  garden,  an  ounce  of  seed  is  allowed  for 
one  hundred  and  fifty  feet  of  drill ;  and  for  field  culture,  ' 
about  two  pounds  for  an  acre. 

An  ounce  contains  twenty-four  thousand  seeds. 

Use.  —  Though  not  relished  by  all  palates,  carrots  are 
extensively  employed  for  culinary  purposes.  They  form  an 
important  ingredient  in  soups,  stews,  and  French  dishes  of 
various  descriptions ;  and  by  many  are  much  esteemed 
when  simply  boiled,  and  served  with  meats  or  fish.  They 
are  also  considered  valuable  for  almost  all  -descriptions  of 
farm  stock,  and  are  more  or  less  extensively  cultivated 
throughout  the  country  for  this  purpose.  For  horses,  they 
are  palatable  and  healthful ;  and  for  dairy  cows,  few  kinds 
of  food  are  better  suited,  as  they  are  not  only  highly  nutri- 
tious, but  impart  color  and  flavor  to  butter. 

The  varieties  are  as  follow  :  — 

The  Altrincham  Carrot  measures  about  four-  Altrincham. 
teen  inches  in  length  by  two  inches  in  diameter.  ALTKINOHAM. 
It  retains  its  thickness  for  nearly  two-thirds  its 
length ;  but  the  surface  is  seldom  regular  or  smooth,  the 
genuine  variety  being  generally  characterized  by  numerous 
crosswise  elevations  and  corresponding  depressions.  Neck 
small  and  conical,  rising  one  or  two  inches  above  the  sur- 
face of  the  soil.  Skin  nearly  bright  red  ;  the  root  having  a 
semi-transparent  appearance.  Flesh  bright  and  lively,  crisp 
and  breaking  in  its  texture  ;  and  the  heart,  in  proportion  to  I 
the  size  of  the  root,  is  smaller  than  that  of  the  Long  Orange. 
Leaves  long,  but  not  large  or  numerous. 

It  is  a  good  field  carrot,  but  less  productive  than  the 
Long  Orange  and  some  others  ;  mild,  and  well-flavored  for 
table,  and  one  of  the  best  sorts  for  cultivation  for  market. 

In  seedmen's  lists,  it  is  frequently  but  erroneously  called 
the  Altringhanu 


18  ESCULENT  ROOTS. 

Early  Frame.  Root  grooved,  or  furrowed,  at  the  crown  ; 
FOBC?NOLHOKN.  roundish,  or  somewhat  globular  ;  rather  more 
SHORT'SCAKLET.  than  two  inches  in  diameter,  nearly  the  same 
in  depth,  and  tapering  suddenly  to  a  slender 
tap-root.  Skin  red,  or  reddish-orange  ;  brown,  or  greenish, 
where  it  comes  to  the  surface  of  the  ground. 
Foliage  small,  and  finely  cut  or  divided  ;  not  so 
large  or  luxuriant  as  that  of  the  Early  Horn. 

The  Early  Frame  is  the  earliest  of  all  varie- 
ties, and  is  especially  adapted  for  cultivation 
under  glass,  both  on  account  of  its  earliness, 
ime'   and  the  shortness  and  small  size  of  its  roots. 
It  is  also  one  of  the  best  sorts  for  the  table,  as  the  flesh  is 
peculiarly  mild  and  delicate. 

Where  space  is  limited,  it  may  be  grown  in  rows  six 
inches  apart,  thinned  to  three  inches  apart  in  the  rows  ;  or 
sown  broadcast,  and  the  young  plants  thinned  to  three  inches 
apart  in  each  direction. 


Early  Half-          Root  slender  and  tapering,  measuring  seven 
long  Scarlet.  .  ,      .  .  ... 

BED.    or  eignt  inches  in  length,  and  two  inches  in 


vii.  its  greatest  diameter.     Crown  hollow.     Skin 

red  below  the  surface  of  the  ground,  green  or  brown 
above.  Flesh  reddish-orange,  fine-grained,  mild,  and  pleas- 
ant. Foliage  similar  to  that  of  the  Early  Frame,  but  not 
abundant. 

The  variety  is  remarkably  productive  ;  good  soil  and 
favorable  seasons  often  yielding  an  amount  per  acre  ap- 
proaching that  of  the  Long  Orange.  Season  intermediate 
between  the  early  garden  and  late  field  sorts. 

Early  Horn.  Root  six  inches  in  length,  two  inches  and  a 
half  in  diameter,  nearly  cylindrical,  and  taper- 
ing abruptly  to  a  very  slender  •  tap-root.  Skin  orange-red, 
but  green  or  brown  where  it  comes  to  the  surface  of  the 
ground.  Flesh  deep  orange-yellow,  fine-grained,  and  of 


THE  CARROT.  19 

superior  flavor  and  delicacy.     The  crown  of  the  root  is  hol- 
low, and  the  foliage  short  and  small. 

The  variety  is  early,  and,  as  a  table  carrot, 
much  esteemed,  both  on  account  of  the  small- 
ness  of  its  heart  and  the  tenderness  of  its  fibre. 
As  the  roots  are  quite  short,  it  is  well  adapted 
for  shallow  soils,  and,  on  poor,  thin  land,  will 
often  yield  a  greater  product  per  acre  than  the 
Long  Orange  or  the  White  Belgian,  when  sown 
under  like  circumstances. 

Sow  in  rows  one  foot  apart,  and  thin  to  four 
inches  in  the  rows. 

Eoot  long,  thickest  at  or  near  the  crown,  L0ng  orange, 
and  tapering  regularly  to  a  point.  Size  very 
variable,  being  much  affected  by  soil,  season,  and  cultivation. 
Well-grown  specimens  measure  fifteen  inches  in  length,  and 
three  inches  in  diameter  at  the  crown.  Skin  smooth,  of 
a  reddish-orange  color.  Flesh  comparatively  close-grained, 
succulent,  and  tender,  of  a  light-reddish  vermilion  or  orange 
color  ;  the  heart  lighter,  and  large  in  proportion  to  the  size 
of  the  root.  Foliage  not  abundant,  but  healthy  and  vigor- 
ous, and  collected  into  a  small  neck.  The  roots  are  usually 
produced  entirely  within  the  earth. 

If  pulled  while  young  and  small,  they  are  mild,  fine- 
grained, and  good  for  table  use  ;  but,  when  full  grown,  the 
texture  is  coarser,  and  the  flavor  stronger  and  less  agree- 
able. 

The  Long  Orange  is  more  cultivated  in  this  country  for 
agricultural  purposes  than  all  other  varieties.  With  respect 
to  its  value  for  stock,  its  great  productiveness,  and  its  keep- 
ing properties,  it  is  considered  the  best  of  all  the  sorts  for 
field  culture.  A  well -enriched  soil  will  yield  from  six 
hundred  to  eight  hundred  bushels  per  acre.  The  seed  is 
usually  sown  in  drills  about  fourteen  inches  apart,  but 
sometimes  on  ridges  eighteen  or  twenty  inches  apart,  formed 


20  ESCULENT  ROOTS. 

by  turning  two  furrows  together ;  the  ridges  yielding  the 
largest  roots,  and  the  drills  the  greatest  quantity. 
Two  pounds  of  seed  are  usually  allowed  to  an 
acre;  but,  if  sown  by  a  well-regulated  ma- 
chine, about  one-half  this  quantity  will  be  suf- 
ficient. 

Long  Bed         Root    very    long,    fusiform ;     when 
Belgian.  .       /  . 

YELLOW       grown   in  deep  soil,  often  measuring 

LOIAX-  twenty  inches  in  length,  and  nearly 
three  inches  in  diameter.  The  crown  rises  four 
or  five  inches  above  the  surface  of  the  ground, 
and  is  of  a  green  color ;  below  the  surface,  the 
skin  is  reddish-yellow.  Flesh  orange-red. 

This  variety,  like  the  White,  originated  in  Bel- 
gium. In  Europe,  it  is  much  esteemed  by  agricul- 
turists, and  is  preferred  to  the  White  Belgian,  as 
it  is  not  only  nearly  as  productive,  but  has  none 
of  its  defects. 


Long  Root  fusiform,  three  inches  in  diam- 

LONO  '      et<er  at  *ke  crown>  an(i  from  twelve  to 
LEMON.        fourteen  inches  in    depth.     Skin  pale 
yellow ;   flesh  yellow ;   the  heart  paler,  and,  like 
that  of  the  Long  Orange,  of  large  size. 

The  Long  Yellow  is  easily  harvested,  and  is 
very  productive,  yielding  nearly  the  same  quan- 
gian  carrot     fay  to  fa^.  acre  as  ^he  Long  Orange,  which  variety 
it  much  resembles  in  its  general  character,  and  with  which 
it  is  frequently,  to  a  greater  or  less  extent,  intermixed. 

Long  Surrey.         This  variety  resembles  the  Long  Orange : 
LONG  RED.        the   roots,  "however,   are   more    slender,    the 

JAMES'S  SCARLET.      ,  ,     .  -,-,  -1,1  i          i 

heart  is  smaller,  and  the  color  deeper. 
It  is  popular  in  some  parts  of  England,  and  is  cultivated 
to  a  considerable  extent  on  the  Continent. 


THE  CARROT,  21 

An  English  variety,  of  recent  introduction.  Newlnterme- 
Root  broadest  at  the  crown,  and  thence  ta- 
pering regularly  to  a  point.  Well-grown  specimens  measure 
nearly  three  inches  in  diameter  at  the  broadest  part,  and  one 
foot  in  length.  Skin  bright  orange-red.  Flesh  orange-yel- 
low, fine-grained,  sweet,  well-flavored,  and,  while  young, 
excellent  for  table  use. 

'  Very  hardy  and  productive  ;  yielding,  according  to  the 
best  English  authority,  a  greater  weight  per  acre  than  any 
other  yellow-fleshed  variety 

Root  fusiform  ;   fourteen  inches  in  length  by       Purple  or 
.  -i       i    i /.•-,.  Blood  Red. 

two  inches  and  a  half  in  diameter  at  the  top  or  Vil. 

broadest  part.  Skin  deep-purple,  varying  to  some  extent  in 
depth  of  shade,  but  generally  quite  dark.  Flesh  purple  at 
the  outer  part  of  the  root,  and  yellow  at  the  centre,  or  heart ; 
fine-grained  and  well-flavored. 

Not  much  cultivated  for  the  table,  on  account  of  the  brown 
color  it  imparts  to  soups  or  other  dishes  of  which  it  may  be 
an  ingredient.  It  is  also  inclined  to  run  to  seed  the  year  it 
is  sown.  It  has,  however,  the  reputation  of  flourishing  bet- 
ter in  wet,  heavy  soil  than  any  other  variety. 

Root  very  long,  fusiform,  frequently  White  Belgian, 
measuring  eighteen  or  twenty  inches  in  GKEEN-TOP  WHITE. 
length,  and  four  or  five  inches  in  diameter.  Skin  green 
above,  white  below  ground.  Flesh  white,  tending  to  citron- 
yellow  at  the  centre,  or  heart,  of  the  root ;  somewhat  coarse 
in  texture.  Foliage  large  and  vigorous. 

The  White  Belgian  Carrot  is  remarkable  for  its  produc- 
tiveness, surpassing  in  this  respect  all  other  varieties,  and 
exceeding  that  of  the  Long  Orange  by  nearly  one-fourth.  It 
can  be  harvested  with  great  facility,  and  gives  a  good  return 
even  on  poor  soils. 

The  variety  is  not  considered  of  any  value  as  a  table  escu- 
lent, and  is  grown  almost  exclusively  for  feeding  stock  ;  for 


22  ESCULENT  ROOTS. 

which  purpose  it  is,  however,  esteemed  less  valuable  than 
the  yellow-fleshed  sorts,  because  less  nutritious,  and  more 
liable  to  decay  during  winter. 

^The  same  amount  of  seed  will  be  required  as  of  the  Long 
Orange  ;  and  the  general  method  of  culture  should  be  the 
same,  with  the  exception,  that,  in  thinning  out  the  plants,  the 
White  Belgian  should  have  more  space. 


THE     PARSNIP. 

Pastinaca  saliva. 

The  Parsnip  is  a  hardy  biennial,  and  is  cultivated  for  its 
roots,  which  are  fusiform,  often  much  elongated,  sometimes 
turbinate,  and  attain  their  full  size  during  the  first  year. 
The  flowers  and  seeds  are  produced  the  second  year,  the 
plant  then  measuring  five  or  six  feet  in  height,  with  a 
grooved,  or  furrowed,  hollow,  branching  stem.  The  seeds 
ripen  in  July  and  August ;  are  nearly  circular  ;  one-fourth  of 
an  inch  in  diameter ;  flat,  thin,  very  light,  membranous  on 
the  borders,  and  of  a  pale  yellowish-brown  or  yellowish- 
green  color.  They  vary  but  little  in  size,  form,  or  color  in 
the  different  varieties,  and  retain  their  vitality  two  years. 
Six  thousand  seeds  are  contained  in  an  ounce. 

Half  an  ounce  of  seed  is  usually  allowed  for  one  hundred 
feet  of  drill,  and  six  pounds  for  an  acre. 

Soil,  Sowing,  and  Cultivation.  —  The  soil  should  be  mel- 
low, deep,  of  a  rich  vegetable  texture,  and  not  recently 
turned  from  the  sward.  As  the  roots  of  most  of  the  varie- 
ties are  long  and  slender,  the  deeper  and  more  thoroughly 
the  soil  is  stirred,  the  better.  Where  the  soil  is  thin,  and  the 
subsoil  clayey  or  hard  and  gravelly,  the  Parsnip  rarely 
succeeds  well ;  the  roots  being  not  only  short  and  branched, 
but  deficient  in  the  mild,  tender,  and  sugary  properties 


THE   PARSNIP.  23 

which  they  possess  when  grown  under  more  favorable  con- 
ditions. 

The  Parsnip  is  always  propagated  from  seeds  sown  an- 
nually. As  early  in  April  as  the  soil  becomes  dry  and  warm, 
prepare  the  land  as  for  the  Carrot  and  other  esculent  roots, 
raking  the  surface  fine  and  smooth  ;  and  sow  the  seeds  rather 
thickly,  in  drills  fifteen  inches  asunder,  and  an  inch  and  a 
half  in  depth.  When  the  young  plants  are  well  up,  thin 
them  to  five  or  six  inches  apart,  and  cultivate  in  the  usual 
manner  during  the  season. 

The  roots  are  sometimes  drawn  for  use  early  in  Septem- 
ber ;  but  they  are  at  this  season  generally  small,  and  compar- 
atively flavorless.  Their  full  size  and  excellence  are  not 
acquired  till  the  decay  of  the  leaves,  when  they  are  ready 
for  harvesting. 

Harvesting.  —  The  Parsnip  sustains  no  injury  when  left  in 
the  open  ground  during  winter  ;  and  it  is  a  common  practice 
to  take  up  in  the  fall  a  certain  quantity  of  roots  to  meet  a 
limited  demand  in  the  winter  months,  allowing  the  rest  to 
remain  in  the  ground  until  spring.  The  roots  thus  treated 
are  considered  to  have  a  finer  flavor  ;  that  is  to  say,  are  bet- 
ter when  recently  taken  from  the  ground. 

In  taking  up  the  crop,  remove  the  soil,  and  be  careful  not 
to  break  or  bruise  the  roots.  The  thrust  of  the  spade  that 
easily  lifts  a  carrot  without  essential  injury,  will,  if  applied 
to  the  parsnip,  break  the  roots  of  nine  in  ten  at  scarcely 
half  their  length  from  the  surface  of  the  ground.  As  the 
roots  keep  much  fresher,  and  retain  their  flavor  much  better, 
when  taken  up  entire,  the  best  method  is  to  throw  out  a 
trench  beside  the  rows,  to  the  depth  of  the  roots,  when  they 
can  be  easily,  as  well  as  perfectly,  removed.  They  should 
be  dug  in  pleasant  weather,  and  laid  on  the  ground,  exposed 
to  the  sun  for  a  few  hours  to  dry  ;  after  which  remove  the 
foliage,  and  pack  in  sand,  dried  leaves,  or  common  loam  not 
too  moist.  Thus  treated,  they  will  remain  fresh,  kept  in 
almost  any  location,  either  in  the  cellar  or  storehouse. 


UNIVERSITY 


24  ESCULENT  ROOTS. 

If  the  roots  which  have  remained  in  the  ground  during 
winter  be  taken  up  in  spring,  and  the  tops  removed  as  before 
directed,  they  may  be  packed  in  sand  or  earth,  and  will  re- 
main fresh,  and  in  good  condition  for  use,  until  May  or 
June. 

Use.  —  The  use  of  the  Parsnip  as  an  esculent  is  well 
known.  The  roots  are  considered  healthful,  and  are  es- 
teemed for  their  delicate,  pleasant  flavor.  They  contain  a 
considerable  portion  of  sugar,  and  are  considered  more  nu- 
tritive than  carrots  or  turnips. 

Aside  from  the  value  of  the  Parsnip  as  a  table  vegetable, 
it  is  one  of  the  most  economical  roots  for  cultivation  for 
farm-purposes,  as  it  not  only  produces  an  abundant  and 
almost  certain  crop,  but  furnishes  very  nourishing  food  par- 
ticularly adapted  to  and  relished  by  dairy-stock. 

Varieties.  —  The  varieties  are  as  follow  :  — 

Common,  or        The  leaves  of  the  Common,  or  Dutch  Pars- 
Dutch.   Trans.      . 

LONG  SMOOTH  mP'  are  strouo  and  numerous  ;  generally  two 
feet  long  or  high.  The  roots  are  from  twenty 
to  thirty  inches  in  length,  and  from  three  to  four  inches  in 
diameter  at  the  shoulder,  regularly  tapering  to  the  end,  oc- 
casionally producing  a  few  strong  fangs.  The  crown  is 
short  and  narrow,  elevated,  and  contracts  gradually  from 
the  shoulder,  which  is  generally  below  the  surface  of  the 
ground. 

Seeds  from  America,  Holland,  and  Germany,  sown  in  the 
garden  of  the  London  Horticultural  Society,  all  proved 
alike  ;  though  some  were  superior  to  others  in  the  size  of 
their  roots,  owing,  it  was  thought,  both  to  a  careful  selection 
of  seed-roots,  and  to  the  age  of  the  seeds.  It  was  found  that 
new  seeds  uniformly  produced  the  largest  roots. 

Early  A  recently  introduced  variety,  similar  to  the 

Mclnt         Turnip-rooted,  but  shorter.     Very  delicate  and 
fine-flavored. 


THE   PARSNIP.  25 

The  leaves  of  this  variety  grow  much  Guernsey. 
stronger  and  somewhat  taller  than  those  of  Trans. 

0  .  €  LONG  SMOOTH. 

the  Common  Parsnip.  The  only  distinguish- 
able difference  in  the  roots  is,  that  those  of  the  Guernsey 
Parsnip  are  the  larger  and  more  perfect,  being  sometimes 
three  feet  long.  Roots  produced  from  seed  obtained  from 
Guernsey  were  evidently  much  superior  to  those  which  were 
grown  from  seed  raised  in  other  localities  ;  from  which  it 
would  appear  that  the  Guernsey  Parsnip  is  only  an  improved 
variety  of  the  common,  arising  from  soil  and  cultivation  in 
that  island.  Dr.  McCulloch  states,  that,  in  Guernsey,  its 
roots  grow  to  the  length  of  four  feet.  In  its  flavor,  it  differs 
little  from  the  Common  Dutch  Parsnip. 

In  this  variety,  the  leaves  are  shorter  and  not  Hollow- 
so  numerous  as  those  of  the  Common  Parsnip.  Trans. 
The  roots  are  oblong,  eighteen  inches  in  length,  and  four 
inches  in  diameter  at  the  shoulder,  more  swollen  at  the  top, 
and  not  tapering  gradually,  but  ending  somewhat  abruptly 
with  a  small  tap-root.  The  crown  is  short,  and  quite  sunk 
into  the  shoulder,  so  as  to  form  a  hollow  ring  around  the 
insertion  of  the  stalks  of  the  leaves,  and  grows  mostly 
below  the  surface  of  the  ground. 

It  is  a  good  sort  for  general  cultivation,  especially  as  it 
does  not  require  so  deep  a  soil  as  either  the  Common  or 
Guernsey.  There  is  little  difference  in  the  flavor  or  general 
qualities  of  the  three  varieties, 

Hoot  fusiform,  varying  in  length  from  fifteen  The  Student, 
to  twenty  inches,  according  to  soil  and  culture,  IT^KNT. 
The  crown  is  broad  and  rounded,  hollowed  at  the  insertion 
of  the  leaves,  and,  in  well-grown  specimens,  measures  nearly 
three  inches  in  diameter,  Compared  with  the  Common 
Dutch  or  Hollow-crowned,  the  root  is  more  free  from 
fibres,  and  tapers  more  suddenly,  and  with  greater  regularity, 
from  the  crown  of  the  point.  The  flavor  is  peculiarly  sweet, 


26 


ESCULENT   ROOTS. 


mild,  and  pleasant,  and  is  described  as  excelling  that  of  any 

other  sort  now  in  cultivation. 

This  variety,  so  recently  brought  to  notice, 
and  so  strongly  commended,  is  of  English  ori- 
gin, and  was  obtained  from  the  wild  Parsnip  by 
Prof.  Buckman,  of  the  Royal  Agricultural  Col- 
lege at  Cirencester.  It  was  introduced  into  this 
country  soon  after  it  was  publicly  offered  in 
England,  and  is  now  quite  generally  dissemi- 
nated. 


Turnip-  The  leaves  of  this  sort  are  few,  and 
Trans.'  do  not  exceed  twelve  to  sixteen  inches 
in  length.  The  roots  are  from  four  to  six 
inches  in  diameter,  tunnel-shaped,  tapering  very 
abruptly,  with  a  strong  tap-root ;  the  whole 
being  from  twelve  to  fifteen  inches  in  length. 
The  rind  is  rougher  than  either  of  the  other 
sorts  ;  the  shoulder  very  broad,  growing  above 
the  surface  of  the  soil ;  convex,  with  a  small, 
student  Parsnip,  short  crown.  It  is  much  the  earliest  of  the 
Parsnips,  and,  if  left  in  the  ground,  is  liable  to  rot  in  the 
crown.  The  leaves  also  decay  much  sooner  than  those  of 
most  other  sorts. 

It  is  particularly  adapted  to  hard  and 
shallow  soils,  and,  from  its  coming  into  use 
much  earlier  than  any  other  kind,  very  de- 
sirable. In  flavor  it  is  mild  and  pleasant, 
though  less  sugary  than  the  long-rooted  kinds. 
The  flesh,  when  dressed,  is  more  yellow  than 
that  of  any  other  variety. 


Turnip-rooted 
Parsnip, 


THE   POTATO.  27 

THE     POTATO. 

Solanum  tuberosum. 

The  Potato  is  a  native  of  Central  or  Tropical  America. 
In  its  wild  or  natural  state,  as  found  growing  on  the  moun- 
tains of  Mexico  or  South  America,  the  tubers  rarely  exceed 
an  inch  in  diameter,  and  are  comparatively  unpalatable. 
During  the  last  half-century,  its  cultivation  within  the 
United  States  has  greatly  increased  ;  and  it  is  now  con- 
sidered the  most  important  of  all  esculent  roots,  and  next 
to  the  cereals  in  value  as  an  article  of  human  subsistence. 

Soil.  —  The  soils  best  suited  to  the  Potato  are  of  the 
dryer  and  lighter  descriptions ;  pasture  -  lands,  or  new 
land,  with  the  turf  freshly  turned,  producing  the  most 
abundant  as  well  as  the  most  certain  crops.  On  land  of 
a  stiff,  clayey  texture,  or  in  wet  soils,  they  are  not  only 
extremely  liable  to  disease,  but  the  quality  is  usually  very 
inferior. 

Where  the  land  has  been  long  under  cultivation,  they 
seldom  produce  well,  and  the  quality,  even  when  quite  free 
from  disease,  is  usually  much  below  that  of  tubers  raised 
on  new  soil. 

Fertilizers.  —  If  the  soil  is  good,  but  little  manure  will 
be  required.  In  highly  enriched  soil,  the  plants  appear  to  be 
more  liable  to  disease  than  when  grown  in  soil  that  is  natu- 
rally good. 

The  best  fertilizers  are  those  of  a  dry  or  absorbent  na- 
ture, as  plaster,  lime,  superphosphate  of  lime,  and  bone- 
dust.  For  wet  soils,  these  are  particularly  beneficial,  as 
they  not  only  promote  growth,  but  prevent  disease.  On 
dry,  warm  land,  muck-compost  or  barn-yard  manure  may  be 
applied  advantageously.  Decaying  leaves  make  an  excel- 
lent fertilizer  ;  but  all  applications  of  very  rich  manure,  par- 
ticularly in  the  hill  about  the  sets,  at  the  time  of  planting, 
should  be  avoided.  Ashes  awe  a  safe  manure,  and  crops  iu 


28  ESCULENT  HOOTS. 

England  treated  with  these  alone  suffered  very  little  from 
disease  ;  while  others,  under  the  application  of  manure  in 
the  ordinary  forms,  were  more  than  half  destroyed. 

Propagation.  —  The  Potato  is  propagated  from  the  tubers, 
which  are  either  divided  into  sets,  or  planted  entire.  Which- 
ever of  these  practices  may  be  adopted,  experience  has 
proved  that  plants  from  well-ripened  tubers  are  not  only 
more  healthy  and  more  productive,  but  actually  come  to  per- 
fection earlier,  than  those  produced  from  immature  sets. 

Experiments  for  the  purpose  of  testing  the  comparative 
value  of  the  tubers  entire,  or  divided  into  sets  for  planting, 
do  not  seem  to  be  satisfactory.  At  the  Chiswick  Gardens, 
England,  the  divided  tubers  gave  nearly  one  ton  per  acre 
more  than  those  planted  entire  ;  this  excess  being  the  mean 
of  two  plantations,  —  one  made  early  in  the  season,  and 
another  four  weeks  later :  while  another  experiment,  con- 
tinued through  a  series  of  years,  gave  a  mean  result  in 
favor  of  medium-sized  tubers,  planted  entire. 

The  part  of  the  Potato  used  for  planting  has  been  re- 
garded as  important ;  the  point,  or  top,  being  thought  to  pro- 
duce the  most  healthy  and  productive  plants.  Though  there 
appears  to  be  a  physiological  difference  between  the  extremi- 
ties, and  though  the  results  of  the  experiment  made  by  the 
London  Horticultural  Society  gave  a  large  amount  in  favor 
of  the  eye,  or  top,  of  the  tuber,  still,  practically  considered, 
the  part  of  the  tuber  to  be  used  for  planting  is  unimportant ; 
a  paramount  consideration  being  its  complete  development, 
or  full  maturity. 

With  regard  to  the  quantity  of  seed  per  acre,  great  diver- 
sity of  opinion  exists  among  cultivators.  Much,  of  course, 
depends  on  the  variety,  as  some  sorts  not  only  have  more 
numerous  eyes,  but  more  luxuriant  and  stronger  plants,  than 
others.  Of  such  varieties,  a  much  less  quantity  will  be  re- 
quired than  of  those  of  an  opposite  character.  From  a 
series  of  experiments  carefully  made  for  the  purpose  of  as- 
certaining the  amount  of  seed  most  profitable  for  an  acre,  it 


THE   POTATO.  29 

was  found  that  from  six  to  eight  bushels,  if  planted  in  hills, 
answered  better  than  more :  for,  when  too  much  seed  was 
used,  there  were  many  small  tubers  ;  and  where  the  tubers 
had  been  divided  into  very  small  parts,  or  single  eyes,  the 
plants  were  more  feeble,  and  the  yield  less  in  number  and 
weight,  though  usually  of  larger  size. 

Methods  of  Planting  and  Cultivation.  —  Potatoes  are  usu- 
ally planted  either  in  hills  or  ridges,  the  former  method  be- 
ing the  more  common  in  this  country.  If  planted  in  hills, 
they  should  be  made  from  three  feet  to  three  and  a  half 
apart,  the  distance  to  be  regulated  by  the  habit  of  the  va- 
riety under  cultivation.  If  in  ridges  or  drills,  they  may  be 
made  from  two  and  a  half  to  three  feet  apart ;  although 
some  of  the  earlier  and  smaller  kinds  may  be  successfully 
grown  at  eighteen  or  twenty  inches. 

Of  sets  formed  by  dividing  a  tuber  ©f  medium  size  into 
four  parts,  three  may  be  allowed  to  a  hill :  if  planted  in 
drills,  sets  of  this  size  should  be  placed  ten  inches  apart. 
On  light,  warm  soil,  they  require  to  be  covered  nearly  four 
inches  deep ;  but  in  cold,  wet  situations,  two  and  a  half  or 
three  inches  will  be  sufficient. 

Cultivation.  —  This  should  be  commenced  as  soon  as  the 
young  shoots  are  fairly  above  the  surface*     As  the  season 
advances,  gather  the  earth  gradually  about  the  hills  or  along 
the  drills,  adding  a  little  at  each  successive  hoeing  for  the 
support  of  the  growing  plants,  and  to  encourage  the  devel- 
opment of  the  side-roots  ;  for  it  is  at  the  extremities  of  these 
that  the  tubers  are  formed.     After  the  appearance  of  the  i 
blossoms,  cultivation  should  be  discontinued  ;  and  no  further' 
attention  will  be  required  till  the  time  for  harvesting. 

Forcing.  —  This  should  be  commenced  from  three  to  four 
weeks  before  the  season  for  planting  in  the  open  ground. 
The  earliest  varieties  should  be  chosen  for  the  purpose,  se- 
lecting whole  tubers  of  medium  size,  and  placing  them  close 
together,  in  a  single  layer,  among  half-decayed  leaves  or 
very  light  loam,  on  the  surface  of  a  moderate  hot-bed. 


30  ESCULENT  ROOTS. 

In  a  few  weeks,  the  eyes  will  have  started  sufficiently  for 
planting  out.  Divide  the  tubers  into  sets,  as  before  direct- 
ed, being  careful  not  to  break  or  injure  the  young  shoots ; 
set  them  in  hills  or  drills,  and  cover  three  inches  deep.  A 
light  application  of  horse-manure  at  the  bottom  of  the  hills 
or  drills  will  afford  the  warmth  which  may  be  needed  early 
in  the  season,  and  afterwards  give  support  and  vigor  to  the 
growing  crop. 

Taking  the  Crop,  and  Method  of  Preservation.  —  The  sea- 
son of  maturity  of  the  earlier  sorts  will  be  indicated  by  the 
decay  of  the  plants.  The  later  sorts  will  continue  their 
growth  until  checked  by  frost ;  previous  to  which  time,  they 
will  not  be  ready  for  harvesting. 

In  summer  weather,  when  it  is  practicable,  the  table 
should  be  supplied  from  day  to  day  directly  from  the  field 
or  garden,  as  the  tubers  rapidly  deteriorate  after  being  taken 
from  the  ground,  particularly  if  exposed  to  a  warm,  light 
atmosphere,  or  kept  in  a  warm  and  dry  cellar. 

In  the  preservation  of  potatoes,  it  is  of  the  first  im- 
portance that  they  be  excluded  from  light.  If  this  is  neg- 
lected, they  become  not  only  injurious,  but  actually  poison- 
ous ;  and  this  is  especially  the  fact  when  they  are  allowed 
to  become  of  a  green  color,  which  they  readily  will  do  on 
exposure  to  the  light.  In  a  state  of  complete  darkness,  they 
should,  therefore,  be  placed  the  day  they  are  taken  out  of 
the  ground ;  and  it  were  even  better  that  they  were  stored 
in  rather  a  damp  state,  than  that  they  should  be  exposed  for 
a  day  to  the  light  with  a  view  to  dry  them. 

Varieties. — Messrs.  Peter  Lawson  &  Sons  describe  one 
hundred  and  seventy-five,  and  other  foreign  authors  enumer- 
ate upwards  of  five  hundred  varieties,  describing  the  habit 
of  the  plant ;  size,  form,  and  color  of  the  tubers ;  quality 
and  general  excellence  ;  and  comparative  value  for  cultiva- 
tion. 

Few  of  these  foreign  sorts  have  ever  been  cultivated  to 
any  extent  in  this  country,  and  a  large  proportion  are 


THE   POTATO.  31 

nearly  worthless.  Most  varieties,  from  some  yet  unex- 
plained cause,  gradually  deteriorate  ;  and  many  kinds  now 
generally  free  from  disease,  and  universally  classed  as 
good,  will  probably  soon  be  ranked  with  those  unworthy  of 
cultivation. 

Tubers   yellowish-white,   above  medium  size,        Sebeo. 
somewhat  irregular  in  form,  but  generally  round- 
ish, or  oblong,  and  a  little  flattened ;  flesh  perfectly  white 
when  cooked,  with  the  delicate  flavor,  and  dry,  floury  char- 
acter, once  peculiar  to  the  Carter. 

The  variety  is  healthy,  very  productive,  of  good  quality, 
and,  whether  for  family  use  or  the  market,  must  be  classed 
as  one  of  the  best,  and  is  recommended  for  cultivation. 

Some  samples  in  bulk  resemble  the  Jackson  White ;  but 
the  growing  plants  of  the  last  named  differ  in  a  marked  de- 
gree from  those  of  the  Sebec. 

A  Western  variety ;  grown  also  to  a  consid-    Buckeye, 
erable  extent  in  some  parts  of  the  Middle  States. 
"It  is  a  handsome,  round  potato  ;  white  throughout,  except 
a  little  bright  pink  at  the  bottom  of  the  eye  ;  very  early,  — 
ripening  as  early  as  the  Chenango  ;  attains  a  good  market- 
able size  as  soon  as  the  Dykeman  ;  cooks  dry  and  light ; 
and  is  fine-flavored,  particularly  when   first  matured.     It 
throws  up  a  thick,  vigorous,  and  luxuriant  vine  ;  grows  com- 
pactly in  the  hill,  and  to  a  large  size,  yielding  abundantly." 

For  planting  for  early  use,  it  is  a  promising  variety  ;  but 
for  a  late  or  medium  crop,  upon  strong,  rich  ground,  is  said 
to  grow  so  rapidly,  and  to  so  great  a  size,  that  many  of  the 
tubers  are  liable  to  be  hollow-hearted,  which  considerably 
impairs  their  value  for  table  use 

A    medium-sized,    roundish,    flattened,    white        Carter, 
potato,  once   esteemed  the  finest  of  all  varieties, 
but  at  present  nearly  or  quite  superseded  by  the  Jackson 
White,  of  which  it  is  supposed  to  be  the  parent.      Eyes 


32  ESCULENT  ROOTS. 

rather  numerous,  and  deeply  sunk ;  flesh  very  white,  re- 
markably dry,  farinaceous,  and  well-flavored.  Originated 
about  thirty  years  ago,  in  Berkshire  County,  Mass.,  by  Mr. 
John  Carter. 

Cuzco.  A  recent  variety ;  originated  by  the  late  Rev. 

Chauncey  E.  Goodrich,  of  Utica,  N.Y.  The 
tubers  are  of  medium  size  ;  and  the  flesh  is  white,  light,  and 
dry,  when  cooked. 

In  common,  with  many  of  the  kinds  known  as  the  "  Good- 
rich Seedlings,"  the  Cuzco  appears  to  be  very  productive, 
free  from  disease,  a  good  keeper,  and  in  all  respects  de- 
sirable both  for  the  field  and  garden. 

Danvers  Plant   healthy  and  vigorous.     The   large, 

DANVEKS  RED.      full-grown  tubers  are  long ;  and  the  smaller, 

undeveloped  ones,  nearly  round.     Color,  light 

red,  with  faint  streaks  of  white ;    eyes  moderately  sunk ; 

quality  fair. 

This  variety  originated  in  Danvers,  Essex  County,  Mass., 
and,  when  first  introduced,  was  not  only  of  good  size  and 
quality,  but  remarkably  productive.  It  has,  however, 
much  deteriorated ;  and  is  now,  both  as  respects  quality 
and  yield,  scarcely  above  an  average.  At  one  period,  it 
had  the  reputation  of  being  one  of  the  best  varieties  for 
keeping,  and  of  entirely  withstanding  the  attacks  of  the 
potato  disease. 

Davis's  Seedling.  Tubers  of  good 
size,  red,  nearly 
round,  though  sometimes  more  or  less 
flattened.  Eyes  deeply  sunk,  and  not 
very  numerous ;  flesh  nearly  white, 
slightly  tinged  with  pink  beneath  the 
skin  when  cooked  ;  quality  good.  It 

Davis's  Seedling.  a  ^    c 

requires  the  full  season  for  its  complete 
perfection,  and  resists  disease  better  than  most  varieties. 


THE  POTATO. 

Plant  of  medium  strength  and  vigor,  rarely  Dykeman. 
producing  seed  or  blossoms ;  tubers  large,  EAKLY  DTKEMAIT. 
roundish,  often  oblong ;  color  white,  clouded  at  the  stem- 
end  and  about  the  eyes  (which  are  moderately  sunk  and 
rather  numerous)  with  purple  ;  flesh  white,  or  yellowish- 
white  ;  its  quality  greatly  affected  by  season  and  the  soil 
in  which  the  variety  may  be  cultivated. 

In  certain  descriptions  of  rather  strong,  clayey  land,  the 
yield  is  often  remarkably  great,  and  the  quality  much 
above  medium.  In  such  land,  if  warm  and  sheltered,  the 
tubers  attain  a  very  large  size  quite  early  in  the  season, 
and  find  a  ready  sale  in  the  market  at  greatly  remunerative 
prices.  Under  other  conditions,  it  frequently  proves  small, 
waxy,  and  inferior  in  quality,  and  profitless  to  the  cultiva- 
tor. Notwithstanding  these  defects,  its  size,  earliness,  and 
productiveness  render  it  worthy  of  trial. 

Tubers  of  medium  size,  roundish,  of  a  bright   Early  Blue, 
purple  or  bluish  color  ;  eyes  moderately  deep  ; 
flesh,  when  cooked,  white,  or  yellowish  white,  mealy,  and 
well-flavored. 

This  old  and  familiar  variety  is  one  of  the  earliest  of  the 
garden  potatoes,  of  fine  quality,  and  one  of  the  best  for 
forcing  for  early  crops.  It  retains  its  freshness  and  flavor 
till  late  in  the  spring  ;  is  of  healthy  habit ;  and,  though  but 
moderately  productive,  is  worthy  more  general  cultivation' 

A  recently  introduced,  foreign  potato,  de-  Early 

scribed  as  being  not  only  healthy  and  pro-  Handsworth. 
lific,  but  the  earliest  of  all  varieties.  The  tubers  are  of 
medium  size,  round,  and  cook  white  and  flowery.  It  is 
one  of  the  best  for  forcing ;  and,  as  an  early  garden-sort, 
is  recommended  for  cultivation.  Of  more  than  seventy 
varieties  experimentally  grown  by  the  London  Horticul- 
tural Society,  the  Early  Hands  worth  proved  ten  days  the 
earliest. 

3 


34  ESCULENT  ROOTS. 

Early  Goodrich.  Plant  of  hardy,  healthy  habit ;  tubers  of 
Am.  Agr.  fu\\  medium  size,  oblong,  white,  with  rather 
large,  prominent  eyes  ;  flesh  white,  light  and  dry,  mild  and 
delicate. 

The  variety  was  originated  by  the  late  Rev.  C.  E.  Good- 
rich, of  Utica,  N.Y.,  after  whom  it  was  named ;  and  is 
described  as  being  a  seedling  of  the  Cuzco. 

It  was  introduced  in  1864 ;  and  has  proved  not  only  of 
fine  quality,  but  early  and  productive.  Of  sixteen  thousand 
seedlings  raised  by  Mr.  Goodrich,  this  promises  to  be  one 
of  the  best. 

Garnet  Chili.       Plant  of  medium 
height,  rather  erect, 
sturdy,  and  branching ;    flowers 
abundant,  white  or  pale  purple, 
showy,  and  generally  abortive ; 
tubers  large,  roundish  or  oblong, 
purplish-red   or    garnet-colored ; 
Gamet  cMii.  eves  not  abundant,  and  of  mod- 

erate depth  ;  flesh  nearly  white,  dry  and  mealy  when  cooked, 
and,  the  size  of  the  tubers  considered,  remarkably  well 
flavored.  Not  early,  but  hardy,  healthy,  productive,  and 
recommended  for  cultivation. 

The  Garnet  Chili,  now  very  generally  disseminated,  was 
originated  in  1853  by  Rev.  Chauncey  E..  Goodrich,  of 
Utica,  N.Y.,  from  the  seeds  of  a  variety  received  from 
Chili,  South  America. 

Gillyflower.  Tubers    large,   oval  or    oblong,    flattened, 

white,  and  comparatively  smooth  ;  flesh  white, 
dry,  and  of  fair  quality.  The  plants  are  healthy,  and  the 
variety  is  very  productive  :  but  it  is  inferior  to  many  others 
for  table  use ;  though  its  uniform  good  size,  and  its  fair 
form  and  whiteness,  make  it  attractive  and  salable  in  the 
market. 


THE  POTATO.  35 

It  is  frequently  sold  for  the  State  of  Maine,  which  it 
much  resembles. 

Tubers  white,  of  full  medium  size,  oblong,  Harrison, 
with  quite  small,  slightly  sunken  eyes  ;  flesh  Am"  Affr' 
white,  floury,  and  of  excellent  quality. 

This  is  one  of  the  varieties  recently  introduced  by  the 
late  Rev.  C.  E.  Goodrich,  and  is  said  to  have  been  obtained 
from  the  same  seed-ball  as  the  Early  Goodrich. 

Mr.  A.  W.  Harrison  of  ^Philadelphia,  who  has  experi- 
mentally grown  many  of  the  more  recent  sorts,  and  after 
whom  the  present  variety  was  named,  places  the  Early 
Goodrich  and  the  Harrison  "at  the  head  of  all  varieties 
for  every  good  quality." 

This    comparatively    new   but  Jackson  White, 

very  excellent  variety  originated 
in  Maine,  and  is  supposed  to  be 
a  seedling  from  the  celebrated 
Carter,  which  it  much  resembles. 
Tubers  yellowish- white,  varying 
in  size  from  medium  to  large  ; 
form  somewhat  irregular,  but 
generally  roundish,  though  some- 
times oblong  and  a  little  flattened ;  eyes  rather  numerous, 
and  deeply  sunk ;  flesh  perfectly  white  when  cooked, 
remarkably  dry,  mealy,  farinaceous,  and  well-flavored. 

The  variety  unquestionably  attains  its  greatest  perfection 
when  grown  in  Maine,  or  the  northern  sections  of  Vermont 
and  New  Hampshire  ;  but  is  nevertheless  of  good  quality 
when  raised  in  the  warmer  localities  of  New  England  and 
the  Middle  States.  It  is  earlier  than  the  Davis  Seedling ; 
comparatively  free  from  disease  ;  a  good  keeper  ;  commands 
the  highest  market-price  ;  and,  every  thing  considered,  must 
be  classed  as  one  of  the  best,  and  recommended  for  general 
cultivation. 


36  ESCULENT   ROOTS. 

•  •  • 

The  plants  are  very  erect,  the  flowers  nearly  white,  and 
the  balls,  or  berries,  are  produced  in  remarkable  abun- 
dance. 

Like  many  other  varieties,  the  plants  seem  to  be  more 
productive,  and  the  tubers  of  better  quality,  when  raised 
from  seed  obtained  every  year  or  two  from  Maine,  Canada, 
or  the  Provinces.  When  grown  for  successive  years  from 
seed  raised  in  the  same  locality,  the  variety  becomes  less 
productive,  the  plants  less  healthy  and  vigorous,  and  the 
tubers  gradually  lose  the  dry,  floury  character  which  they 
possess  when  in  their  full  perfection,  and  for  which  they 
are  so  much  esteemed. 

Jenny  Lind.  This  is  one  of  the  largest  of  all  the  varie- 

^BBDL?^1*  ties.  It  is  remarkably  productive,  keeps 
well,  and,  as  an  agricultural  potato,  rivals 
the  Rohan.  Requires  the  full  season.  It  sports  more  than 
any  potato  ;  being  exceedingly  variable  in  size,  form,  and 
color.  Not  suited  for  table  use. 

Lady's  Finger.  An  olcl  variety,  of  pretty  appearance, 

BuFF^n^KiDNBY.  iong  cultivated,  and  much  esteemed  as  a 
baking  potato ;  its  peculiar  form  being 
remarkably  well  adapted  for  the  purpose.  It  is,  however, 
very  liable  to  disease ;  and  as  many  of  the  recently  intro- 
duced seedlings  are  quite  as  good  for  baking,  as  well  as  far 
more  hardy  and  productive,  it  cannot  now  be  considered  as 
a  variety  to  be  recommended  for  general  culture. 

Lapstone  A  variety  of  English  origin.     Mclntosh 

Mcin?.'  describes   it  as  being  decidedly  the    best 

NICHOLS  EAKLT.  kidney  potato  grown,  and  an  excellent 
cropper.  Tubers  sometimes  seven  inches  in  length,  and 
three  inches  in  breadth.  It  is  a  good  potato  in  August  and 
September ;  and  will  keep  in  excellent  condition  till  May 
following,  without  losing  either  its  mealiness  or  flavor, 


THE  POTATO.  ,  37 

A  few  years  since,  this  variety  was  ex-  Long  Bed. 

ceedingly  abundant  in  the  market,  and  was 
esteemed  one  of  the  best  sorts  for  use  late  in  spring  and 
early  in  summer.  It  was  also  remarkably  healthy  and 
productive,  and  was  considered  one  of  the  most  valuable 
kinds  for  general  cultivation.  The  Jenny  Lind  and  other 
varieties  are  now  rapidly  superseding  it  in  most  localities. 

An  old  and  familiar  variety ;  Mercer, 

at  one  period  almost  everywhere 
known,  and  generally  acknowl- 
edged as  the  best  of  all  varieties. 
As  a  potato  for  early  planting, 
whether  for  family  use  or  for 
the  market,  it  was  a  general 

,  ...  „ 

favorite  ;  but,  within  a  few  years 
past,  it  has  not  only  greatly  deteriorated  in  quality  and 
productiveness,  but  has  been  peculiarly  liable  to  disease  and 
premature  decay  of  the  plants. 

When  well  grown,  the  tubers  are  of  good  size,  rather 
long,  a  little  flattened,  and  comparatively  smooth ;  eyes 
slightly  sunk  ;  color  white,  with  blotches  of  purple,  —  before 
cooking,  somewhat  purple  under  the  skin ;  flesh,  when 
cooked,  often  stained  with  pale  purple ;  in  its  crude  state, 
zoned  with  bright  purple.  Quality  good  ;  dry,  mealy,  and 
well-flavored.  • 

It  originated  in  Mercer  County,  Penn. :  whence  the  name. 
Mr.  Paschal  Morris,  of  Philadelphia,  states  that  it  went 
West,  taking  the  name  of  Meshannock,  from  the  name  of 
the  stream,  in  Mercer  County,  along  which  it  originated. 
In  Canada,  the  Provinces,  and  throughout  most  of  New 
England,  it  is  known  as  the  Chenango,  or  White  Chenango. 

Originated  with  Mr.   D.   A.  Bulkley,  Massa-    Monitor, 
chusetts.     Tubers  very  large,  oblong,  of  a  dull, 
rusty,  pinkish-red  color,  and  strongly  depressed  eyes ;  flesh 
light  and  dry,  and  described  as  of  good  quality  for  the  table. 


38  ESCULENT  ROOTS.  + 

Is  very  productive,  rarely  hollow-hearted,  and  is  recom- 
mended as  being  worthy  cultivation.  Fifty  specimens 
weighed  sixty  pounds,  and  measured  one  bushel. 

Peach-blow.  Tubers  similar  in  form  to  the  Davis  Seed- 

ling, but  more  smooth  and  regular ;  color 
red,  the  eyes  not  deeply  sunk ;  flesh  yellow  when  cooked, 
dry  and  mealy,  but  only  of  medium  quality,  on  account  of 
its  strong  flavor. 

It  is  hardy,  and  quite  productive  ;  keeps  well ;  and,  at  one 
period,  was  extensively  cultivated  for  market  in  the  north- 
ern parts  of  New  England  and  the  State  of  New  York,  as 
well  as  in  the  Canadas. 

Pink-eyed.  Tubers  nearly  round  ;    eyes   rather  large 

and  deep  ;  color  mostly  white,  with  spots  and 
splashes  of  pink,  particularly  about  the  eyes  ;  flesh  yellow. 

The  Pink-eyed  is  an  old  but  inferior  variety,  hardly  supe- 
rior in  quality  to  the  Vermont  White.  Though  quite  pro- 
ductive, it  is  generally  esteemed  unworthy  of  cultivation. 

Bohan.  Tubers  very  large,  in  form  much  resembling 

the  Jenny  Lind ;  color  yellowish  -  white,  with 
clouds  or  patches  of  pink  or  rose  ;  flesh  greenish-white  when 
cooked,  yellowish,  watery,  and  strong-flavored.  . 

State  of  Maine.  The  State 

of  Maine  Po- 
tato is  quite 
early,  but 
more  liable 
to  disease 
than  the  Da- 
vis Seedling 

and  some  other  varieties.     In  Maine  it  is  grown  in  great 
perfection,  nearly  equalling  the  Jackson  White  and  Carter 


THE  RADISH.  .  39 

as  a  table  potato.  On  light  soil,  it  is  only  moderately  pro- 
ductive ;  but  on  strong  land,  in  high  cultivation, "yields 
abundantly. 

Plant  erect,  stout,  and  branching ;  stem  Western  Bed. 
and  foliage  deep  green  ;  flowers  lilac-purple  ; 
tubers  large,  roundish  or  oblong,  like  those  of  the  Garnet 
Chili,  purplish-red ;  eyes  not  numerous,  set  in  shallow 
basins  ;  flesh  yellowish- white,  and,  if  well  grown,  dry,  and 
of  fair  quality. 

The  variety  is  hardy,  yields  abundantly,  and  is  exten- 
sively grown  in  many  sections  of  the  country,  but  can 
hardly  be  considered  superior  in  quality  or  productiveness 
to  the  Garnet  Chili,  besides  being  quite  as  liable^  to  disease. 

The  tubers  resemble  the  Buckeye.     They  White 

are  somewhat  above  medium  size,  white,  Peach-blow, 
stained  with  pink  about  the  eye  ;  flesh  white,  dry,  and 
floury.  The  plant  is  a  good  grower,  and  of  healthy  habit. 

Besides  being  quite  as  productive  as  the  old  Peach-blow, 
it  is  greatly  superior  to  it  for  the  table.  It  is  also  a  fine 
market  potato,  and  is  recommended  for  general  cultivation. 
Requires  nearly  the  entire  season  for  its  full  maturity. 
Originated  in  Monmouth  County,  N.  J. 


THE    RADISH 

Raphanus  sativus. 

The  Radish  is  a  hardy  annual  plant,  originally  from 
China.  The  roots  vary  greatly  in  form  ;  some  being  round 
or  ovoid,  some  turbinate,  and  others  long,  slender,  and 
tapering.  When  in  flower,  the  plant  rises  from  three  to 
four  feet  in  height,  with  an  erect,  smooth,  and  branching 


. 
40  ESCULENT  ROOTS. 

stem.  The  flowers  are  quite  large,  and,  in  the  different 
kinds,  vary  in  color  from  clear  white  to  various  shades  of 
purple.  The  seeds  are  round,  often  irregularly  flattened  or 
compressed :  those  of  the  smaller,  or  spring  and  summer 
varieties,  being  of  a  grayish-red  co^or ;  and  those  of  the 
winter,  or  larger-rooted  sorts,  of  a  yellowish-red.  An  ounce 
contains  from  three  thousand  three  hundred  to  three  thou- 
sand six  hundred  seeds,  and  they  retain  their  vitality  five 
years. 

Soil,  Propagation,  and  Cultivation.  —  All  the  varieties 
thrive  best  in  a  light,  rich,  sandy  loam  ;  dry  for  early  spring 
sowings,  moister  for  the  summer. 

Like  all  annuals,  the  Radish  is  propagated  by  seeds, 
which  may  be  sown  either  broadcast  or  in  drills  ;  but  the  lat- 
ter method  is  preferable,  as  allowing  the  roots  to  be  drawn 
regularly,  with  less  waste.  For  the  spindle-rooted  kinds, 
mark  out  the  drills  half  an  inch  deep,  and  five  or  six  inches 
apart ;  for  the  small,  turnip-rooted  kinds,  three-quarters  of 
an  inch  deep,  and'  six  inches  asunder.  As  the  plants 
advance  in  growth,  thin  them  so  as  to  leave  the  spindle- 
rooted  an  inch  apart,  and  the  larger-growing  sorts  propor- 
tionally farther. 

Open  Culture.  —  Sow  in  spring,  as  soon  as  the  ground 
can  be  worked.  If  space  is  limited,  radishes  may  be 
sown  with  onions  or  lettuce.  When  grown  with  the  former, 
they  are  said  to  be  less  affected  by  the  maggot.  For  a  suc- 
cession, a  small  sowing  should  be  made  each  fortnight  until 
midsummer,  as  the  early-sown  plants  are  liable  to  become 
rank,  and  unfit  for  use,  as  they  increase  in  size. 

Radishes  usually  suffer  from  the  drought  and  heat  inci- 
dent to  the  summer,  and,  when  grown  at  this  season,  are 
generally  fibrous  and  very  pungent.  To  secure  the  requi- 
site shade  and  moisture,  they  are  sometimes  sown  in  beds 
of  asparagus,  that  the  branching  stems  may  afford  shade 
for  the  young  radishes,  and  render  them  more  crisp  and 
tender.  A  good  criterion  by  which  to  judge  of  the  quality 


THE  RADISH.  41 

of  a  radish  is  to  break  it  asunder  by  bending  it  at  right 
angles.  If  the  parts  divide  squarely  and  freely,  it  is  fit 
for  use. 

Seed.  —  An  ounce  and  a  half  of  seed  will  sow  a  bed  five 
feet  in  width  and  twelve  feet  in  length.  Ten  pounds  are 
required  for  seeding  an  acre. 

The  excellence  of  a  radish  consists  in  its  being  succulent, 
mild,  crisp,  and  tender  ;  but,  as  these  qualities  are  secured 
only  by  rapid  growth,  the  plants  should  be  frequently  and 
copiously  watered  in  dry  weather.  The  varieties  are  divided 
into  two  classes ;  viz.,  spring  or  summer,  and  autumn  or 
winter,  radishes. 

SPRING  OR  SUMMER  RADISHES. 

These  varieties  are  all  hardy,  and  may  be  sown  in  the 
open  ground  as  early  in  spring  as  the  soil  is  in  good  working 
condition. 

Early  radishes  are  easily  grown  in  a  common  hot-bed ; 
and,  as  the  plants  will  withstand  cold  and  moisture,  the 
seeds  may  be  sown  in  February ;  or  they  may  be  success- 
fully grown  in  frames  with  early  lettuce,  sowing  the  seeds 
in  any  of  the  winter  months,  or  early  in  March. 


Bulb  spherical,  or  a  little  flattened,  —  Early  Soarlet 
often  bursting  or  cracking  longitudinally  rooted." 

before  attaining  its  full  dimensions ;   skin 
deep  scarlet ;  flesh  rose-colored,  crisp,  mild,  and  pleasant ; 
neck  small ;  leaves  few  in  number,  and  of  smaller  size  than 
those  of  the  common  Scarlet  Turnip-rooted.     Season  quite 
early,  —  two  or  three  days  in  advance  of  the  last  named. 

As  a  variety  for  forcing,  it  is  considered  one  of  the  best ; 
but  the  small  size  of  the  leaves  renders  it  inconvenient  for 
bunching,  and  it  is  consequently  less  cultivated  for  the 
market  than  many  other  sorts. 

Extensively  grown  in  the  vicinity  of  Paris. 


42  ESCULENT  ROOTS. 

Early  White         Skin  and  flesh  white  ;  form  similar  to. that 
rootScL         of  the  Scarlet  Turnip-rooted.     It  is,  however, 
of  smaller  size,  and  somewhat  earlier.     An 
excellent  sort,  and  much  cultivated. 

Gray  Qlive-          Form  similar  to  the  Scarlet  Olive-shaped. 
Skin    gray ;    flesh    white,    crisp,    and   well- 
flavored.     A   desirable    variety. 

Gray  Turnip-  The  form  of  this  variety  may  be  called 
round,  though  it  is  somewhat  irregular  in 
shape.  The  outside  coat  is  mottled  with  greenish-brown, 
wrinkled,  and  often  marked  with  transverse  white  lines. 
The  flesh  is  mild,  not  so  solid  as  that  of  many  varieties, 
and  of  a  greenish-white  color.  Half  early,  and  a  good 
variety  for  summer  use. 

Long  Purple.       Root  long,  a  large  portion  growing  above 
ground ;  skin  deep  purple  ;  flesh  white,  and  of 
good  flavor. 

The  seed-leaves,  which  are  quite  large,  are  used  as  a 
small  salad.  The  variety  is  early,  and  good  for  forcing. 
When  the  green  tops"  are  required  for  salading,  the  seeds 
should  be  sown  in  drills,  as  mustard  or  cress. 

Xiong  Scarlet.  Root  long,  a  considerable  portion  grow- 

EAHLY  SC^LBT  *ug  above  the  surface  of  the  ground  ;  outside, 
of  a  beautiful,  deep-pink  color,  becoming 
paler  towards  the  lower  extremity ;  flesh  white,  trans- 
parent, crisp,  and  of  good  flavor,  having  less  pungency  than 
that  of  the  Scarlet  Turnip ;  leaves  small,  but  larger  than 
those  of  the  last-named  variety. 

When  of  suitable  size  for  use,  the  root  measures  seven  or 
eight  inches  in  length,  and  five-eighths  or  three-fourths 
of  an  inch  in  diameter  at  its  largest  part. 

The  Long  Scarlet  Radish,  with  its  sub- varieties,  is  more 


THE   RADISH. 


43 


generally  cultivated  for  market  in  the  Eastern,  Middle, 
and  Western  States,  than  any  other,  or  perhaps 
even  more  than  all  other  sorts.  It  is  extensively 
grown  about  London,  and  is  everywhere  prized,  not 
only  for  its  fine  qualities,  but  for  its  rich,  bright 
color.  It  is  also  one  of  the  hardiest  of  the 
radishes,  and  is  raised  readily  in  any  common 
frame  if  planted  as  early  as  February. 

Root  long  and  slender,  nearly  of     Long  White, 
the  size  and  form  of  the  Long  Scar- 
let;    skin   white,  —  when    exposed   to    the    light, 
tinged  with  green  ;  flesh  white,  crisp,  and  mild. 

It  is  deserving  of  cultivation,  not  only  on  account 
of  its  excellent  qualities,  but  as  forming  an  agreeable 
contrast  at  table  when  served  with  the  red  varieties. 


Bulb  an  inch  and  a  half  deep,     Olive-shaped 
,,          ,,       ,,        e         •!•-••  Scarlet, 

three-fourths  ot  an  inch  in  diame- 
ter, oblong,  somewhat  in  the  form  of  an  olive, 
terminating  in  a  very  slim  tap-root ;  skin  fine 
scarlet ;  neck  small ;  leaves  not-  numerous,  and 
of  small  size  ;  flesh  rose-colored,  tender,  and  ex- 
cellent. Early,  and  well  adapted  for  forcing  and 
for  the  general  crop. 


Bulb  spherical,  —  measuring    scarlet  Turnip-    Olive  s?arlet 

rooted  Kadisn. 

in  its  greatest  perfection  an  inch 

in  diameter  ;  skin  fine,  deep  scarlet ;  flesh  white, 

sometimes  stained  with  red ;  leaves  large  and 

numerous. 

The  variety  is  early,  and  deserves  more  gen- 
eral cultivation,  not  only  on  account  of  its  rich 
color,  but  for  the  crisp  and  tender  properties  of 
its  flesh.  It  is  much  esteemed  in  England,  and 
is  grown  extensively  for  the  London  market.  Scarlet  Turmp- 

rooted  Radish. 


44  ESCULENT  ROOTS. 

"White  Turnip-        Bulb  of  the  form  and  size  of  the  Scarlet 
Turnip-rooted  ;   skin  white  ;    flesh  white  and 
semi-transparent.    It  possesses  less  piquancy  than  the  Scar- 
let, but  is  some  days  later. 


AUTUMN  AND  WINTER  RADISHES. 

These  varieties  may  be  sown  from  the  20th  of  July  to 
the  10th  of  August ;  the  soil  being  previously  made  rich, 
light,  and  friable.  Thin  out  the  young  plants  from  four  to 
six  inches  apart ;  and,  in  the  absence  of  rain,  water  freely. 
During  September  and  October,  the  table  may  be  supplied 
directly  from  the  garden.  For  winter  use,  the  roots  should 
be  harvested  before  freezing  weather,  and  packed  in  earth 
or  sand,  out  of  danger  from  frost.  Before  being  used,  they 
should  be  immersed  for  a  short  time  in  cold  water. 

Use.  —  All  of  the  kinds  are  used  as  salad,  and  are  served 
in  all  the  forms  of  the  spring  and  summer  radishes. 

Varieties :  — 

Black  Spanish.  Bulb  ovoid,  or  rather  regularly  pear- 
shaped,  with  a  long  tap-root.  At  first  the 
root  is  slender,  and  somewhat  cylindrical  in  form ;  but  it 
swells  as  it  advances  in  age,  and  finally  attains  a  large  size, 
measuring  eight  or  ten  inches  in  length,  and  three  or  four 
inches  in  diameter.  The  outside  is  rough,  and  nearly 
black ;  the  flesh  is  pungent,  firm,  solid,  and  white ;  the 
leaves  are  long,  and  inclined  to  grow  horizontally  ;  the  leaf- 
stems  are  purple.  It  is  one  of  the  latest  as  well  as  one  of 
the  hardiest  of  the  radishes,  and  is  considered  an  excellent 
sort  for  winter  use. 

Purple  The  large  Purple  Winter  Radish  is  a 

beautiful  variety,  derived,  without  doubt, 
SPANISH.         from  the  Black  Spanish,  which,  in  shape 
and  character,  it  much  resembles.     The  outside,  however, 


THE  RUTA-BAGA.  45 

when  cleaned,  is  of  a  beautiful  purple,"  though  it  appears 
black  when  first  drawn  from  the  earth  ;  and  the  coat,  when 
cut  through,  shows  the  purple  very  finely. 

Bulb  rather  elongated,  somewhat  cyliudri-  Rose-colored 
cal,  contracted  abruptly  to  a  long,  slender  ScS^cm^ESE 
tap-root ;  size  full  medium,  —  average  speci- 
mens measuring  five  inches  in  length,  and  two  inches  in 
diameter  at  the  broadest  part ;  skin  bright  rose  ;  flesh  firm, 
and  rather  piquant ;  leaves  large,  —  the  leaf-stems  washed 
with  rose-red.  Season  between  that  of  the  Cray  Turnip- 
rooted  and  the  Black  Spanish. 

Root  somewhat  fusiform,  retaining  its  "Winter  "White 
diameter  for  two-thirds  the  length,  sharply 
conical  at  the  base,  and,  when  well  grown,  measuring  seven 
or  eight  inches  in  length  by  nearly  three  inches  in  its  fullest 
diameter ;  skin  white,  slightly  wrinkled,  sometimes  tinged 
with  purple  where  exposed  to  the  sun  ;  flesh  white,  solid, 
and  pungent,  though  milder  than  that  of  the  Black  Spanish. 

It  succeeds  best,  and  is  of  the  best  quality,  when  grown 
in  light,  sandy  soil.     Season  intermediate. 


RUTA-BAGA,    OR    SWEDE    TURNIP. 

Russian   Turnip.  —  French    Turnip.  —  Brassica  campcstris  Ruta- 
baga.—  De  Cand. 

The  Ruta-baga,  or  Swede  Turnip,  is  supposed  by  De 
Candolle  to  be  analogous  to  the  Kohl  Rabi ;  the  root  being 
developed  into  a  large,  fleshy  bulb,  instead  of  the  stem.  In 
its  natural  state,  the  root  is  small  and  slender,  and  the  stem 
smooth  and  branching,  —  not  much  exceeding  two  feet  in 
height. 


46  ESCULENT  ROOTS. 

The  bulbs  or  roots  are  fully  developed  during  the  first 
year.  The  plant  flowers,  and  produces  its  seed,  the  second 
year,  and  then  perishes.  Although  considered  hardy, — 
not  being  affected  by  even  severe  frosts,  —  none  of  the 
varieties  will  withstand  the  winters  of  the  Northern  or 
Middle  States  in  the  open  ground.  The  crop  should  there- 
fore be  harvested  in  October  or  November,  and  stored  for 
the  winter  out  of  danger  from  freezing.  Most  of  the  sorts 
now  cultivated  retain  their  freshness  and  solidity  till  spring, 
and  some  even  into  the  summer ;  requiring  no  particular 
care  in  their  preservation,  other  than  that  usually  given  to 
the  Carrot  or  the  Potato. 

Soil  and  Cultivation.  —  All  the  varieties  succeed  best  in 
a  deep,  well  -  enriched,  mellow  soil,  which,  previous  to 
planting,  should  be  very  deeply  ploughed,  and  thoroughly 
pulverized  by  harrowing  or  otherwise.  Some  practise 
ridging,  and  others  sow  in  simple  drills.  The  ridges  are 
usually  formed  by  turning  two  furrows  against  each  other, 
and,  being  thus  made,  are  about  two  feet  apart.  If  sown 
in  simple  drills,  the  surface  should  be  raked  smooth,  and 
the  drills  made  from  sixteen  to  eighteen  inches  apart ;  the 
distance  to  be  regulated  by  the  strength  of  the  soil. 

Seed  and  Sowing.  —  About  one  pound  of  seed  is  usually 
allowed  to  an  acre.  Where  the  rows  are  close,  rather 
more  than  this  quantity  will  be  required ;  while  three- 
fourths  of  a  pound  will  be  amply  sufficient  if  sown  on 
ridges,  or  where  the  drills  are  eighteen  inches  apart.  The 
sowing  may  be  made  from  the  middle  of  May  to  the  1st 
of  July ;  the  latter  time  being  considered  sufficiently  early 
for  growing  for  the  table,  and  by  some  even  for  stock. 
Early  sowings  will,  unquestionably,  give  the  greatest 
product;  while  the  later-grown  bulbs,  though  of  smaller 
dimensions,  will  prove  of  quite  as  good  quality  for  the 
table. 

The  seeds  are  similar  to  those  of  the  common  garden  and 
field  turnip,  and  will  keep  from  five  to  eight  years. 


THE  RUTA-BAGA. 


47 


Varieties.  —  The  varieties  are  as  follow  :  — 
Bulb   of  medium   size,   ovoid,    smooth,   and        Ashoroft. 
symmetrical ;    neck   very    short,    or    wanting. 
Above    ground,    the    skin   is   purple ;    below   the    surface, 
yellow.     Flesh  yellow;  solid,  fine-grained,  and  of  excellent 
flavor.     It  forms  its  bulb  quickly  and  regularly ;   keeps  in 
fresh  and  sound  condition  until  May  or  June ;   and  well 
deserves  cultivation,  either  for  agricultural  purposes  or  for 
the  table. 


An  old  and  long-cultivated  sort,  Commo^^Purple-top  , 
from  which,  in  connection  with  the 
Green-top,  have  originated  most  of 
the  more  recent  and  improved  yellow- 
fleshed  varieties.  Form  regularly 
egg-shaped,  smooth,  but  usually  send- 
ing out  a  few  small,  straggling  roots 
at  its  base,  near  the  tap-root ;  neck 
short ;  size  rather  large,  —  usually 
measuring  six  or  seven  inches  in 
depth,  and  four  or  five  inches  in  its 
largest  diameter  ;  skin  purple  above 
ground, — below  the  surface,  yellow  ; 
flesh  yellow,  of  close,  firm  texture, 
and  of  good  quality.  It  is  very 
hardy ;  forms  its  bulb  promptly  and 
uniformly ;  and  in  rich,  deep  soils, 

yields  abundantly.     For  thin  and  light  soils,  some  of  the 
other  varieties  should  be  selected. 


Green-top 
Yellow. 


In  form  and  foliage,  this  variety  resembles 
the  Common  Purple-top,  but  usually  attains  a 
larger  size  when  grown  in  similar  situations.  Skin,  above 
the  surface  of  the  soil,  green  ;  below  ground,  yellow.  The 
flesh  is  solid,  sweet,  and  well-flavored,  but  inferior  to  that 
of  the  Purple-top.  It  keeps  well,  is  of  fair  quality  for  the 


48  ESCULENT  ROOTS. 

table,  and,  oft  account  of  its  great  productiveness,  one  of 
the  best  of  all  varieties  for  growing  for  feeding  stock. 

Green-top  The  Green-top  White  differs  from  the  Pur- 

ple-top White,  not  only  in  color,  but  in  size 
and  quality  ;  the  bulbs  being  larger,  and  the  flesh  not  quite 
so  firm  or  well-flavored. 

It  is  productive  ;  continues  its  growth  till  the  season  has 
far  advanced ;  is  little  affected  by  severe  weather ;  and, 
when  sown  in  good  soil,  will  yield  an,  agricultural  crop  of 
twenty-five  or  thirty  tons  to  an  acre. 

Laing's  Im-  This  variety  differs  from  most,  if  not  all,  of 
Prple-top.Ur  the  varieties  of  Swedish  turnips,  in  having 
LaVFarn^rGen'  en^re  cabbage-like  leaves,  which,  by  their 
horizontal  growth,  often  nearly  cover  the 
surface  of  the  ground.  In  form,  hardiness,  and  quality,  it 
is  fully  equal  to  any  of  the  other  sorts.  It  requires  good 
land  in  high  condition ;  and,  under  such  circumstances, 
will  yield  abundantly,  and  is  worthy  of  cultivation. 

The  bulb,  when  well  grown,  has  an  almost  spherical 
form ;  a  fine,  smooth  skin,  purple  above  ground,  yellow 
below,  with  yellow,  solid,  and  well-flavored  flesh 

Purple-top  Bulb  oblong,  tapering  towards  the  lower 
extremity,  five  or  six  inches  in  diameter,  seven 
or  eight  inches  in  depth,  and  less  smooth  and  regular  than 
many  of  the  yellow-fleshed  varieties.  The  skin  is  of  a 
clear,  rich  purple,  where  it  comes  to  air  and  light,  but, 
below  the  ground,  pure  white  ;  flesh  white,  very  solid  and 
fine-grained,  sugary  and  well-flavored. 

The  variety  is  hardy,  productive,  'keeps  remarkably  well, 
is  good  for  table  use,  and  may  be  profitably  grown  for  agri- 
cultural purposes.  Upwards  of  twenty-eight  tons,  or  nine 
hundred  and  sixty  bushels,  have  been  raised  from  an 
acre. 


THE    RUTA-BAGA.  49 

Root  regularly  turbinate,  or  fusiform,  of  full  River's. 
medium  size,  smooth,  and  with  few  small  or 
fibrous  roots ;  neck  tAvo  inches  long ;  skin,  above  ground, 
green,  washed  with  purplish-red  where  most  exposed  to  the 
sun,  —  below  ground,  yellow  ;  flesh  yellow,  firm,  sweet,  and 
well-flavored. 

Esteemed  one  of  the  best,  either  for  stock  or  for  the  table. 
Keeps  fresh  till  May  or  June. 

Bulb   ovoid,    or   regularly   turbinate,    and       Skirving»s 
rather  deeper  in  proportion  to  its  diameter 
than  the  common  Purple-top  Yellow  ;  surface     PROVED  ^PUBPLE- 
smooth  and  even,  with  few  fibrous  roots,  and 
seldom  deformed  by  larger  accidental  roots,  although,  in 
unfavorable  soils  or  seasons,  a  few  coarse  roots  are  put 
forth  in  the  vicinity  of  the  tap-root ;   size  full  medium,  — 
five  to  seven  inches  in  length,  and  four  or  five  inches  in 
diameter.     Neck  short,  but,  when  grown  in  poor  soil,  com- 
paratively long ;    skin,  above  ground,  fine,  deep  purple,  — 
below  ground,  yellow,  —  the   colors  often  richly  blending 
together   at   the    surface ;    flesh   yellow,    of  solid   texture, 
sweet,  and  welkflavored. 

This  variety  was  originated  by  Mr.  William  Skirving, 
of  Liverpool,  Eng.  In  this  country  it  has  been  widely 
disseminated,  and  is  now  more  generally  cultivated  for 
table  use  and  for  stock  than  any  other  of  the  Swede  varie- 
ties. The  plants  seldom  fail  to  form  good-sized  bulbs.  It 
is  a  good  keeper ;  is  of  more  than  average  quality  for  the 
table  ;  and  long  experience  has  proved  it  one  of  the  best 
sorts  for  cultivation  on  land  that  is  naturally  shallow  and 
in  poor  condition.  On  soils  in  a  high  state  of  cultivation, 
upwards  of  nine  hundred  bushels  have  been  obtained  from 
an  acre. 

In  sowing,  allow  twenty  inches  between  the  rows,  and 
thin  to  ten  or  twelve  inches  in  the  rows. 


50 


ESCULENT  ROOTS. 


Button's 
Champion. 


An  English  prize  sort,  said  to  have  received 
twelve  silver  cups  in  six  years. 
Skin  bright  purple  above,   yellow  below  ground ;  form 
smooth  and  regular  ;  size  large  ;  flesh  yellow,  firm,  and  of 
good  quality. 

It  yields  abundantly,  keeps 
well,  and  deserves  cultivation, 
either  for  farm  stock  or  for 
the  table. 


Sweet 
German. 


Sweet  German  Turnip. 

branched 


Bulb  four  or 
five  inches  in  di- 
ameter, six  or  seven  inches 
in  depth,  turbinate,  sometimes 
nearly  fusiform.  In  good  soil 
and  favorable  seasons,  it  is 
smooth  and  regular ;  but,  un- 
der opposite  conditions,  often 
and  uneven.  Neck  two  or 
three  inches  in  length  ;  skin  greenish- 
brown  above  ground,  white  beneath  ; 
flesh  pure  white,  of  firm  texture,  very 
sweet,  mild,  and  well-flavored. 

It  retains  its  solidity  and  freshness 
till  spring,  and  often  at  midsummer  has 
no  appearance  of  sponginess  or  decay. 
As  a  table  variety,  it  must  be  classed  as 
one  of  the  best,  and  is  recommended  for 
general  cultivation. 


White 

French. 

LONG  WHITE 

FKENCH. 


White  French  Turnip. 


The  roots  of  this  variety 
are  produced  entirely  within 
the  earth.  They  are  inva- 
riably fusiform ;  and,  if  well  grown, 
measure  four  or  five  inches  in  diam- 
eter, and  from  eight  to  ten  inches  in 


THE    OYSTER-PLANT.  51 

length.  Foliage  not  abundant,  spreading ;  skin  white ; 
flesh  white,  solid,  mild,  sweet,-  and  delicate.  It  is  not  so 
productive  as  some  other  varieties,  and  is  therefore  not  so 
well  adapted  to  field  culture  ;  but  for  table  use  it  is  sur- 
passed by  few,  if  any,  of  its  class. 

A  rough-leaved,  fusiform-rooted  variety  of  the  common 
garden  turnip  :  is  known  by  the  name  of  "White  French" 
in  many  localities ;  but,  according  to  the  most  reliable 
authority,  the  term  has  not  only  long  been  used  in  connec- 
tion with,  but  properly  belongs  to,  the  white  turnip  above 
described. 


SALSIFY,   OR    OYSTER-PLANT. 
Leek-leaved  Salsify.  —  Vegetable  Oyster. —  Tragopogon  porrifolius. 

The  Salsify  is  a  hardy,  biennial  plant,  and  is  principally 
cultivated  for  its  roots,  the  flavor  of  which  resembles  that 
of  the  oyster  ;  whence  the  popular  name. 

The  leaves  are  long  and  grass-like,  or  leek-like  ;  the  roots 
are  long  and  tapering,  white  within  and  without,  and,  when 
grown  in  good  soil,  measure  twelve  or  fourteen  inches  in 
length,  and  rather  more  than  an  inch  in  diameter  at  the  crown. 

Soil  and  Cultivation.  —  The  Oyster-plant  succeeds  best 
in  a  light,  well-enriched,  mellow  soil,  which,  previous  to 
sowing  the  seeds,  should  be  stirred  to  the  depth  of  twelve 
or  fifteen  inches.  The  seeds  should  be  sown  annually,  in 
the  same  manner  and  at  the  same  time  as  the  seeds  of  the 
Carrot  and  Parsnip.  Make  the  drills  fourteen  inches  apart ; 
cover  the  seeds  an  inch  and  a  half  in  depth  ;  and  thin,  while 
the  plants  are  young,  to  four  or  five  inches  asunder.  Culti- 
vate in  the  usual  manner  during  the  summer ;  and  by  the 
last  of  September,  or  beginning  of  October,  the  roots  will 
have  attained  their  full  growth,  and  be  ready  for  use.  The 
plants  will  sustain  no  injury  during  the  winter,  though  left 


52  ESCULENT  BOOTS. 

entirely  unprotected  in  the  open  ground  ;  and  the  table  may 
be  supplied  directly  from  the  garden,  whenever  the  frost 
will  admit  of  their  removal.  A  portion  of  the  crop  should, 
however,  be  taken  up  in  autumn,  and  stored  in  the  cellar, 
like  other  roots,  or,  which  is  perhaps  preferable,  packed  in 
earth  or  sand.  Roots  remaining  in  the  ground  may  be 
drawn  for  use  till  April,  or  until  the  plants  have  begun  to 
send  up  their  stalks  for  flowering. 

Seeds.  —  The  seeds  are  brownish,  long,  and  slender,  and 
will  keep  four  years. 

An  ounce  contains  three  thousand  two  hundred  seeds, 
and  will  sow  a  row  eighty  feet  in  length. 

Use. — The  roots  are  prepared  in  various  forms;  but, 
when  simply  boiled  in  the  manner  of  beets  and  carrots,  the 
flavor  is  sweet  and  delicate.  The  young  flower-stalks,  if 
cut  in  the  spring  of  the  second  year,  and  dressed  like  aspara- 
gus, resemble  it  in  taste,  and  make  an  excellent  dish. 

The  roots  are  sometimes  thinly  sliced,  and,  with  the 
addition  of  vinegar,  salt,  and  pepper,  served  as  a  salad. 
They  are  also  recommended  as  being  remedial  or  allevi- 
ating in  cases  of  consumptive  tendency. 


THE     SWEET    POTATO. 

Spanish  Potato. — Carolina  Potato. — Convolvulus  batatas. — Ipomcua 
batatas. 

In  tropical  climates,  where  the  growth  of  the  Sweet  Po- 
tato is  natural,  the  plant  is  perennial. 

Soil,  Planting,  and  Cultivation.  —  In  warm  climates,  the 
Sweet  Potato  is  cultivated  in  much  the  same  manner  as  the 
common  Potato  is  treated  at  the  North.  It  succeeds  best  in 
light,  warm,  mellow  soil,  which  should  be  deeply  stirred 
and  well  enriched.  The  slips,  or  sprouts,  may  be  set  on 
ridges,  four  feet  apart,  and  fifteen  inches  from  plant  to 
plant ;  or  in  hills  four  or  five  feet  apart  in  each  direction, 


THE    SWEET   POTATO.  53 

three  plants  being  allowed  to  a  hill.  During  the  summer, 
give  the  vines  ordinary  culture  ;  and  late  in  September,  or 
early  in  October,  the  tubers  will  have  attained  their  growth, 
and  be  ready  for  harvesting. 

The  slips,  or  sprouts,  are  generally  obtained  by  setting  the 
tubers  in  a  hot-bed  in  March  or  April,  and  breaking  off,  or 
separating,  the  sprouts  from  the  tubers  as  they  reach  four  or 
five  inches  in  height,  or  attain  a  suitable  size  for  transplant- 
ing. In  favorable  seasons,  the  plucking  may  be  repeated 
three  or  four  times.  In  setting  out  the  slips,  the  lower  part 
should  be  sunk  from  one-third  to  one-half  the  entire  length  ; 
and,  if  very  dry  weather  occurs,  water  should  be  moderately 
applied. 

Keeping.  —  The  essentials  for  the  preservation  of  Sweet 
Potatoes  are  dryness,  and  a  warm  and  even  temperature. 
Where  these  conditions  are  not  supplied,  the  tubers  speedily 
decay.  By  packing  in  dry  sand,  and  storing  in  a  warm, 
dry  room,  they  are  sometimes  preserved  in  the  Northern 
States  until  the  time  of  starting  the  plants  in  spring. 

Varieties.  —  Though  numerous  other  varieties,  less  marked 
and  distinctive,  are  described  by  different  authors,  and  cata- 
logued by  gardeners  and  seedsmen,  the  principal  are  as 
follow :  — 

Tubers  red,  or  purplish-red,  of  medium  Kentucky 
size  ;  flesh  yellow,  dry,  sweet,  and  of  good  ^MuJ™*.*1' 
quality.  A  very  prolific,  hardy  variety ;  RED  NAKSBMOHD. 
recommended  as  the  best  red  Sweet  Potato  for  Northern 
culture. 

Tubers  from  six  to  ten  inches  in  length  ;    Large  White, 
weight  from  six  ounces  to  a  pound,  and  up- 
wards ;    skin  dusky  white  ;    flesh  nearly  white,  but  with  a 
shade  of  yellow.     Not  so  fine-grained  or  so  sweet  as  the 
Yellow  or  Purple,  but  quite  farinaceous  and  well-flavored. 

It  requires  a  long  season  in  order  to  its  full  development ; 


54  ESCULENT  ROOTS. 

but,  being  remarkably  hardy,  it  will  succeed  well  in  any  of 
the  Middle  States,  and  attain  a  fair  size  in  the  warmer  sec- 
tions of  New  England. 

Nansemond.          Tubers  large,  yellow,  swollen  at  the  mid- 


dle, and  tapering  to  the  ends ;   flesh  yellow, 


MONO. 


dry,  unctuous,  sweet,  and  well-flavored. 
It  is  early  fit  for  the  table  ;  matures  in  short  seasons  ;  is 
very  productive  ;  succeeds  well  in  almost  any  tillable  soil ; 
and,  having  been  long  acclimated,  is  one  of  the  best  sorts 
for  cultivation  at  the  North,  —  very  good  crops  having  been 
obtained  in  Maine  and  the  Canadas. 

Bed-skinned,         Tubers  long  and  slender,  —  the  length  often 
r     l?edr.1Can     exceeding  twelve    inches,    and   the  diameter 
rarely  above  two  inches  ;  weight  from  three 
to  ten  ounces  ;  skin  purplish-red,  smooth,  and  shining  ;  flesh 
yellow  ;  very  fine-grained,  unctuous,  sugary,  and  farinaceous. 
This  variety  is  early,  quite  hardy,  productive,  and  excel- 
lent, but  does  not  keep  so  well  as  the  yellow  or  white  sorts. 
It  is  well  adapted  for  cultivation  in  the  cooler  sections  of 
the  United  States,  where,  in  favorable  seasons,  the  crop  has 
proved  as  certain,  and  the  yield  nearly  as  abundant,  as  that 
of  the  common  Potato. 

Yellow-skin-  Tubers  from  six  to  ten  inches  in  length ; 
YELLOW  CABO-  weight  from  four  to  twelve  ounces,  and  up- 
wards ;  skin  smooth,  yellow ;  flesh  yellow, 
fine-grained,  unctuous,  and  remarkably  sugary,  —  surpass- 
ing, in  this  last  respect,  nearly  all  other  varieties. 

When  grown  in  the  Southern  States,  it  yields  well ;  per- 
fectly matures  its  crop  ;  and,  in  color  and  flavor,  the  tubers 
will  accord  with  the  description  above  given.  When  grown 
in  the  Middle  States,  or  in  the  warmer  parts  of  New  Eng- 
land, it  decreases  in  size  ;  the  tubers  become  longer  and 
more  slender ;  the  color,  externally  and  internally,  becomes 


THE   TURNIP.  55 

much  paler,  or  nearly  white ;  and  the  flesh,  to  a  great 
extent,  loses  the  fine,  dry,  and  sugary  qualities  which  it 
possesses  when  grown  in  warm  climates. 


THE    TURNIP. 

English  Turnip.  —  Brassica  rapa. 

The  common  Turnip  is  a  hardy  biennial,  and  the  roots  or 
bulbs  of  all  the  varieties  attain  their  full  size  during  the 
first  year.  The  flowers  are  produced  in  May  and  June  of 
the  second  year,  and  the  seeds  ripen  in  July.  The  latter 
are  small,  round,  black,  or  reddish-brown,  and  are  similar, 
in  size,  form,  and  color,  in  the  different  varieties :  ten 
thousand  are  contained  in  an  ounce,  and  they  retain  their 
vitality  from  five  to  seven  years. 

Propagation  and  Culture.  —  All  the  sorts  are  propagated 
by  seeds,  which  should  be  sown  where  the  plants  are  to 
remain.  Sowings  for  early  use  may  be  made  the  last  of 
April,  or  beginning  of  May ;  but  as  the  bulbs  are  seldom 
produced  in  perfection  in  the  early  part  of  the  season,  or 
under  the  influence  of  extreme  heat,  the  sowing  should  be 
confined  to  a  limited  space  in  the  garden.  The  seeds  may 
be  sown  broadcast  or  in  drills  :  if  sown  in  drills,  they  should 
be  made  fourteen  inches  apart,  and  half  an  inch  in  depth. 
The  young  plants  should  be  thinned  to  five  or  six  inches 
asunder.  For  a  succession,  a  few  seeds  may  be  sown,  at 
intervals  of  a  fortnight,  until  the  last  week  in  July ;  from 
which  time,  until  the  10th  of  August,  the  principal  sowing 
is  usually  made  for  the  winter's  supply.  In  the  Middle 
States  and  the  warmer  portion  of  New  England,  if  the  sea- 
son is  favorable,  a  good  crop  will  be  obtained  from  seed 
sown  as  late  as  the  last  week  in  August. 

Harvesting.  —  Turnips  for  the  table   may  be  drawn  di- 


56  ESCULENT   ROOTS. 

rectly  from  the  garden  or  field  until  November,  but  must  be 
harvested  before  severe  freezing  weather ;  for,  though  very 
hardy,  few  of  the 'varieties  will  survive  the  winters  of  the 
Northern  States  in  the  open  ground. 

Seed.  —  An  ounce  of  seed  will  sow  eight  rods  of  land, 
and  a  pound  will  be  sufficient  for  an  acre. 

Varieties.  —  The  varieties,  which  are  numerous,  are  as 
follow :  — 

Altrincham.         This  is  a  yellow-fleshed,  field   variety,  of 
aw'          less    than    average    size.       The    bulb,    how- 

ALTRINGHAM.  ° 

ever,  is  of  a  fine,  globular  shape,  with  a  light 
green  top,  small  neck  and  tap-root,  and  possessed  of 
considerable  solidity. 

Chivas's  Or-       Bulb  of  a  handsome,  round 
form,  with  a  small  top  ;    the 
skin  is  pale  orange  ;    and  the 
flesh  yellow,  juicy,  sweet,  and  tender.     It 
has  very  little  fibre  ;  so  that,  when  boiled,  it 
almost  acquires  the  consistence  of  a  jelly. 

Cow-horn.  Root  produced  much  above 

ground,  nearly  cylindrical, 
rounded  at  the  end,  ten  or  twelve  inches 
in  length,  nearly  three  inches  in  diameter, 
and  weighing  from  one  and  a  half  to  two 
pounds.  The  skin  is  smooth  and  shining, 
—  white  below  the  surface  of  the  ground, 
and  green  at  the  top ;  the  flesh  is  white, 
tender,  and  sugary.  Early,  productive, 
and  remarkable  for  its  regular  form  and 
good  quality.  As  a  field-turnip,  it  is  one 
cow-horn  Turnip.  of  tne  fa^  anci5  when  pulled  young,  good 

for  table  use.     During  winter,  the  roots  often  become  dry 

and  spongy. 


THE    TURNIP. 


57 


Early  Flat 
Dutch. 

EARLY  WHITE 

DUTCH.    WHITE 

DUTCH. 


its 


An  old  and  well-known  early  garden  va- 
riety. Bulb  round,  much  flattened,  and  pro- 
duced mostly  within  the  earth ;  the  skin  is 
white,  somewhat  washed  with  green  at  the 
insertion  of  the  leaves.  Before  the  bulb  has  attained 
full  dimensions,  the  flesh  is  fine-grained,  tender,  and  sweet ; 
but  when  ripe,  especially  in  dry  seasons,  it  often  becomes 
spongy  and  juiceless :  in  which  condition  it  is  of  no  value 
for  the  table,  and,  even  for  stock,  is  nearly  worthless. 
Average  specimens  measure  four  inches  in  diameter,  and 
two  inches  and  a  half  in  depth. 


This  variety,  which  somewhat  resembles  Early  Yellow 
the  Yellow  Malta,  has  a  small,  globular  YELLOW  DUTCH. 
root,  of  a  pale-yellow  color  throughout.  It 
is  early,  tender,  close-grained,  and  sugary,  but  better  suited 
for  use  in  summer  and  autumn  than  for  winter.  By  some, 
the  variety  is  esteemed  the  best  of  the  yellow  garden-turnips. 


This  is  a  beautiful  medium-sized  turnip,  Finland.  —  Law. 
of  a  bright  yellow  throughout,  even  to  the 
neck  ;  somewhat  similar  to  a  firm  Yellow 
Malta,  but  of  finer  color.  The  under 
part  of  the  bulb  is  singularly  depressed  : 
from  this  depression  issues  a  small, 
mouse-tail-like  root.  It  is  earlier,  and 
also  hardier,  than  the  Yellow  Malta. 

The  flesh  is  tender,  close-grained,  and 
of  a   sweet,   sugary  flavor.     The    bulbs 
measure  two  inches  in  thickness  by  four        Finland  Turnip, 
inches  in  diameter,  and  weigh    eight  or  ten  ounces.      An 
excellent  garden  variety. 

Bulb  produced    mostly    within  the   earth,       Golden  Ball. 
*  .  M'Int.     Vil. 

nearly  globular,   smooth,  and  symmetrical ;       YELLOW  GLOBS. 
skin  bright  yellow  below   ground,   greenish 


58  ESCULENT  ROOTS. 

above ;  flesh  pale  yellow,  sweet,  and  well-flavored,  but  not 
so  fine-grained  as  that  of  many  other 
varieties.  It  is  a  good  table  turnip,  and 
with  the  Robertson's  Golden  Stone,  which 
it  greatly  resembles,  the  most  valuable 
for  cultivation  Where  large-sized  garden 
turnips  are  required. 

Golden-ball  Turnip. 

Green  Globe.         Roots  of  a  fine  globular  shape,  with  a  small 
Law'  neck  and   tap-root ;    white  below,  and  green 

above,  the  surface  of  the  ground  ;  of  medium  size,  hardy, 
and  firm  in  texture,  but  scarcely  so  much  so  as  the  Green 
Round.  It  is  somewhat  larger  than  the  White  Norfolk ; 
grows  strongly,  and  produces  extraordinary  crops  :  but  it 
soon  becomes  spongy,  and  often  decays  in  autumn,  or  early 
in  winter. 

Green  Nor-  A    sub-variety  of  the  White  Norfolk,   of 

0    "      aw'       nearly  the  same  form  and  size  ;  the  bulb  dif- 
fering principally  in  the  color  of  the  top,  which  is  green. 

The  Norfolk  turnips  are  all  of  a  peculiar  flatfish  form ; 
rather  hollowed  towards  their  neck,  as  also  on  their  under 
side.  When  grown  to  a  large  size,  they  become  more  or 
less  irregular,  or  somewhat  angular. 

Green-top  Similar,  in   size,  form,  and  quality,  to  the 

common  Purple-top  Flat ;  skin,  above  ground, 
green. 
Long  grown  in  New  England  for  feeding  stock ;  and,  in 

its  young  state,  often  used  as  a  table  turnip.     Now  very 

little  cultivated. 

Green-top  An  old  and  esteemed  variety,   similar  in 

e?dee°nT  UE.    size  and  form  to  the  Purple-top  Yellow  Aber- 
deen.    The  top  of  the  bulb  is  bright  green. 


THE    TURNIP.  59 


This  variety  has  some  resemblance  to  the      Long  White 
Cow-horn,   but  is  smaller,  and  the   flesh   is 


,  .  ,  CLAIKFONTAINE. 

not  so  white.  vu. 


Bulb  of  medium  size,  flattened,  smooth,  and       Petroso- 
regular  ;  tap-root  slender,  issuing  from  a  basin  ; 
skin  blackish-purple  above  and  below  ground, 
sometimes  changing  to  yellow  about  the  tap-root  of  large 
or  overgrown  bulbs  ;    flesh  yellow,  fine-grained,  and  ten- 
der if  grown  in  cool  weather,   but   liable   to    be   fibrous 
and    strong  -  flavored   when    grown    during    the    summer 
months. 

The  variety  is  early,  and  must  be  classed  as  a  garden 
rather  than  as  a  field  turnip. 

Bulb  round,  flattened,  nearly  one-half  grow-  Purple-top 
ing  above  ground ;  neck  and  tap-root  small ;  RED_TOP  FLAT. 
skin  reddish-purple  where  exposed  to  light  and 
air,  white  below  the  surface  of  the  soil ;  flesh  white,  close- 
grained  while  young,  and  of  a  sugary  but  often  bitter 
taste.  During  winter,  it  usually  becomes  dry  and  spongy. 
Average  specimens  measure  two  and  a  half  inches  in  depth, 
four  or  five  inches  in  diameter,  and  weigh  from  sixteen  to 
twenty  ounces. 

This  old  and  well-known  variety  at  one  period  was  the 
principal  field  as  well  as  garden  turnip  of  the  Northern  and 
Middle  States.  It  is  now,  however,  very  little  cultivated, 
being  superseded  by  the  Strap-leaved  and  other  more  desira- 
ble sorts. 

Bulb  flat,  smooth,  and  regular  in  form,  pro-       Purple-top 
duced  almost  entirely  above  ground  ;  tap-root     Strap-leaved, 
slender ;  leaves  few,  upright,  broad,  rounded 
at  the  ends,  and  tapering  to  the  neck,  which  is  very  small ; 
skin  above,  clear,  bright  purple,  —  below,  pure  white,  often 
finely  clouded  or  ^shaded  at  the  union  of  the  colors  ;  flesh 


60  ESCULENT   ROOTS. 

clear  white,  firm,  solid,  sugary,  mild,  and  remarkably  well- 
flavored  ;  size  medium,  —  measuring  two  inches  and  a  half 
in  depth  by  four  or  five  inches  in  diameter,  and  weighing 
from  ten  to  twelve  ounces.  Field- 
grown  roots,  with  the  benefit  of  a 
long  season  and  rich  soil,  attain 
much  greater  dimensions ;  often, 
however,  greatly  deteriorating  in 
quality  as  they  increase  over  the 
average  size. 

This  variety  is  unquestionably 
one  of  the  best  of  the  flat  turnips, 
Purpie-top  strap-leaved  Turnip,  either  for  the  garden  or  field.  It  is 
early,  hardy,  thrives  in  almost  any  description  of  soil,  is  of 
excellent  quality,  and  rarely  fails  to  yield  a  good  crop.  It 
is  the  best  of  all  the  flat  turnips  for  sowing  among  corn  or 
potatoes,  or  upon  small  patches  of  the  garden  from  which 
early  pease  or  beans  have  been  harvested. 

Purple-top  Bulb  globular,  reddish-purple  above,  and 

Aberdeen.  deep  yellow  below ;  tap-root  small ;  leaves 
short,  and  inclined  to  grow  horizontally. 

In  rich  soil  and  long  seasons,  the  bulbs  sometimes  attain 
a  weight  of  eight  or  ten  pounds  ;  but  specimens  of  average 
size  measure  four  inches  in  depth,  nearly  five  inches  in  di- 
ameter, and  weigh  from  sixteen  to  twenty  ounces.  The 
flesh  is  pale  yellow,  tender,  sugary,  and  nearly  equal  to  that 
of  the  Swedes  in  solidity. 

The  variety  is  hardy,  and,  although  generally  grown  for 
farm-purposes,  is  really  superior  to  many  sorts  cultivated 
exclusively  for  table  use. 

Bed  Globe.          An  old,  medium-sized,  globular  turnip,  well 
suited  for  cultivation  in  light  soil  and  on  ex- 
posed or  elevated  situations.     It  is  not  suited  for  table  use  ; 
and  is  generally  field-grown,  and  fed  to  stock. 


THE   TURNIP.  61 

This  is  a  sub-variety  of  the  White  Norfolk,     R6d  Norfolk, 
the  size    and  form   being  nearly  the  same. 
The  bulb  is  red  above,  and  white  below. 

Bulb  produced  partially  above  ground,  Bed  Tankard, 
pyriform,  eight  or  nine  inches  in  depth,  four  or  five  inches 
in  diameter,  and  weighing  three  pounds  ;  below  ground,  the 
skin  is  white,  —  above,  purple  or  violet ;  flesh  white. 

It  is  recommended  for  its  earliness  and  productiveness, 
but  must  be  considered  a  field  rather  than  a  table  variety. 

An    excellent,  half-  early  variety  ;    form       Robertson's 
nearly  globular  ;  color  deep  orange  through-        °Mcini.    vu?' 
out,   sometimes   tinged  with    green    on   the 
top.     Average   specimens    measure    nearly  four  inches  in 
depth,  four  inches  in  diameter,  and  weigh  from  sixteen  to 
eighteen  ounces  ;    flesh  firm  and  well-flavored. 

The  Robertson's  Golden  Stone  is  remarkably  hardy,  keeps 
well,  and  is  one  of  the  best  of  the  Yellows  for  autumn  or 
winter  use. 


Bulb  produced  much  above  ground,  and  of      gix  -weeks. 

Law. 
EAELY  DWAKF. 


an  irregular,  globular  form.     It  soon  arrives 


at  maturity ;  but,  on  account  of  its  natural 
softness  of  texture,  should  always  be  sown  late,  and  used 
before  severe  frosts.  It  is  well  suited  for  sowing  after  the 
removal  of  early  crops,  or  for  making  up  blanks  in  turnip- 
fields  where  the  first  sowing  may  have  partially  failed. 

Though  well-flavored  when  first  harvested,  it  soon  be- 
comes dry  and  spongy,  and  is  unsuitable  for  use  during 
winter.  Skin  white  below  the  surface  of  the  ground,  green- 
ish above.  Field-grown  specimens  sometimes  weigh  three 
pounds  and  upwards. 

The  bulbs  of  this  variety  are  nearly  spheri-  Snowball, 
cal,  smooth,  and  regular :  average  specimens 


62  ESCULENT  ROOTS. 

measure  four  inches  in  diameter,  four  and  a  half  in  depth, 
and  weigh  from  sixteen  to  twenty  ounces.  The  neck  is 
small,  and  the  skin  white.  The  flesh  of  the  young  bulbs  is 
white,  fine-grained,  tender,  and  sugary  ;  but  if  overgrown, 
or  long  kept,  it  is  liable  to  become  dry  and  spongy. 

The  variety  is  early,  and,  though  classed  by  seedsmen  as 
a  garden  turnip,  is  well  adapted  for  field-culture,  as  it 
not  only  yields  abundantly,  but  succeeds  well  when  sown 
late  in  the  season. 

Stone  Globe.  Bulb  globular,  and  regularly  formed,  grow- 
ing mostly  beneath  the  surface  of  the  ground. 
It  belongs  to  the  White-Globe  varieties,  and  is  considered 
the  hardiest  and  the  best  suited  for  winter  use  of  any  of  its 
class. 

Skin  and  flesh  white  ;  texture  moderately  close  ;  flavor 
sweet,  and  its  keeping  properties  good. 

Waite's  Hy-  A  recent  variety,  of  English  origin,  intro- 
brid  Eclipse.  duced  Mr  John  G  Waite  a  geed.mer. 


chant  of  London.     As  figured  and  described,  it  is  of  large 
size,  richly  colored,  and  remarkably  smooth  and  regular. 

It  is  recommended  as  a  turnip  of  good  quality,  and  as 
being  very  productive,  but,  when  cultivated  in  this  country, 
has  generally  fallen  short  of  the  excellence  it  is  represented 
as  attaining  in  England.  It  is  apparently  not  adapted  to 
the  dry  and  warm  summers  of  the  United  States. 

White  Globe.         'Root     globular  ;     skin    smooth,    perfectly 
Law'  white  ;    flesh  also  white  ;    neck  and  tap-root 

small  ;   diameter  from  four  to  six  inches. 

This  variety  is  better  adapted  to  field-culture  than  to  the 
garden,  as  it  is  altogether  too  coarse  in  texture  for  table 
use.  It  is  a  poor  keeper,  and,  in  unfavorable  seasons, 
sometimes  decays  before  the  time  of  harvesting.  Specimens 
have  been  grown  weighing  fifteen  and  even  eighteen  pounds. 


THE    TURNIP.  63 

The  White  Norfolk  is  but  a  sub-variety  of  "White 
the  Common  Flat  Turnip,  and  oftentimes  at-  Norfolk, 
tains  a  most  extraordinary  size.  For  the  garden,  it  pos- 
sesses no  value.  It  is  grown  exclusively  as  an  agricultural 
or  field  turnip,  but  is  very  liable  to  rot,  soon  becomes 
spongy,  and  can  only  be  classed  as  third-rate  even  for  feed- 
ing stock. 

This  common  and  well-known  garden  tur-  "White  Stone, 
nip  somewhat  resembles  the  White  Dutch, 
but  has  stronger  foliage,  is  rounder  in  form,  and  finer 
in  texture.  A  sub-variety  is  known  by  the  name  of 
Mouse -tail  Turnip;  and,  in  addition,  some  catalogues 
contain  varieties  under  the  name  of  Red-topped  Mouse- 
tail,  &c. 

Skin  and  flesh  white  ;  size  full  medium,  measuring  three 
and  a  half  to  four  inches  in  depth  by  four  and  a  half  or  five 
inches  in  diameter. 

Bulb  similar  in  size  and  form  to  the  Green-  White-top 
top  Flat ;  skin  uniformly  white  ;  flesh  white,  Flat' 

firm,  sugary,  and  well-flavored.     As  a  table  variety,  it  is 
superior  to  the  Purple-top  Flat  or  the  Green-top. 

This    is    a    sub -variety   of    the    Purple -top     white-top 
Strap-leaved ;   differing  little,  except  in    color.         liaracf. 
The   flesh   is   white,    fine-grained,    saccharine, 
mild,  and  excellent. 

Early,  productive,  and  recommended  as  one  of  the  best 
varieties  for  field  or  garden  culture. 

The  Strap-leaved  turnips  appear  to  be  peculiarly  adapted 
to  the  climate  of  the  Northern  States,  and  are  greatly  su- 
perior in  all  respects  to  the  Common  White  and  Purple-top 
Flat  varieties.  Though  recently  introduced,  they  have  been 
widely  disseminated ;  and,  wherever  grown,  are  highly 
esteemed. 


64  ESCULENT  ROOTS. 

Yellow  Malta.  A  beautiful,  small  bulbed,  early  variety, 
slightly  flattened  above,  somewhat  concave 
about  the  tap-root,  which,  as  well  as  the  neck,  is  remarka- 
bly small ;  skin  smooth,  bright  orange-yellow  ;  foliage  small, 
and  not  abundant,  —  on  which  account,  the  plants  may  be 
grown  quite  close  to  each  other ;  flesh  pale  yellow,  fine- 
grained, and  well-flavored. 

It  is  a  good  garden  variety,  and  one  of  the  best  of  the 
Yellows  for  summer  use.  Average  bulbs  measure  two 
inches  in  depth,  four  inches  in  diameter,  and  weigh  ten 
ounces. 


Yellow  Stone.  Similar  to  the  Golden  Ball  or  Yellow 
Globe.  Compared  with  these  varieties,  the 
bulb  of  the  Yellow  Stone  is  produced  more  above  ground, 
and  the  upper  surface  is  more  colored  with  green.  One  of 
the  best  of  garden  turnips. 

For  other  esculent  roots,  including  the  Earth  Almond, 
Tuberous-rooted  Chervil,  Chinese  Potato,  German  Ram- 
pion,  Jerusalem  Artichoke,  Tuberous-rooted  Oxalis,  Rampi- 
on,  Scolymus,  Scorzonera,  Skirret,  Tuberous-rooted  Vetch 
and  Tropo3olum,  see  "  FIELD  AND  GARDEN  VEGETABLES 
OF  AMERICA." 


CHAPTER  U. 
ALLIACEOUS  PLANTS. 

The  Garlic.  —  Leek.  —  Onion. 


COMMON    GARLIC. 

Allium  sativum. 

THIS  is  a  perennial  plant,  from  the  south  of  Europe. 
The  root  is  composed  of  from  ten  to 
fifteen  small  bulbs,  called  "  cloves,"  which 
are  enclosed  in  a  thin,  white,  semi-transparent 
skin,  or  pellicle.  The  leaves  are  long  and  nar- 
row. The  flower-stem  is  cylindrical,  eighteen 
inches  in  height,  and  terminates  in  an  umbel, 
or  group  of  pale-pink  flowers,  intermixed  with 
small  bulbs.  The  seeds  are  black,  and,  in 
form,  irregular,  but  are  seldom  employed  for 
propagation ;  the  cloves,  or  small  bulbs,  suc- 
ceeding better.  Garlic- 

Planting  and  Cultivation.  —  Garlic  thrives  best  in  a  light, 
well-enriched  soil ;  and  the  bulbs  should  be  planted  in  April 
or  May,  an  inch  deep,  in  rows  or  on  ridges,  fourteen  inches 
apart,  and  five  or  six  inches  apart  in  the  rows.  Keep  the 
soil  loose,  and  the  plants  clear  of  weeds  ;  and,  when  the  tops 
wither,  the  bulbs  will  have  attained  their  growth,  and  be 
ready  for  harvesting. 

Use.  —  It  is  cultivated  for  its  bulbs,  or  cloves,  which 
possess  more  of  the  flavor  of  the  Onion  than  any  other  allia- 
ceous plant.  These  are  sometimes  employed  in  soups, 

5  65 


66  ALLIACEOUS   PLANTS. 

stews,  and  other  dishes  ;  and,  in  some  parts  of  Europe,  are 
eaten  in  a  crude  state  with  bread. 

The  bulbs  of  the  Common  Garlic,  as  seen  in  the  markets 
of  this  country,  generally  average  about  an  inch  in  diam- 
eter ;  but  Mclntosh  states,  that,  where  they  are  skilfully 
treated,  they  sometimes  attain  a  circumference  of  seven  and 
a  half  inches.  Twenty  well-grown  bulbs  weigh  one  pound. 

Early  Rose  This  is  a  sub-variety  of  the  Common  Garlic. 
Garlic.  rj^  pe]iici6j  m  whicn  the  small  bulbs  are  en- 
closed, is  rosercolored  ;  and  this  is  its  principal  distinguish- 
ing characteristic.  It  is,  however,  nearly  a  fortnight 
earlier. 

Great-headed  This  species  is  a  hardy  perennial,  and  is 
remarkable  for  the  size  of  its  bulbs  ;  which, 
as  m  tne  foregoing  species  and  variety,  sepa- 

rate into  smaller  bulbs,  or  cloves.     It  is  used  and  cultivated 

as  the  Common  Garlic. 


ALLpRAsulf.ELO~ 


THE     LEEK. 

Allium  porum. 

The  Leek  is  a  hardy  biennial,  and  produces  an  oblong, 
tunicated  bulb ;  from  the  base  of  which,  rootlets  are  put 
forth  in  great  numbers.  The  plant,  when  full  grown,  much 
resembles  what  are  commonly  known  as  "  Scallions  ;  "  the 
lower,  blanched  portion,  being  the  part  eaten.  This  varies 
in  length  from  four  to  eight  inches,  and  in  diameter  from 
less  than  an  inch  to  more  than  three  inches.  The  seeds  are 
black,  somewhat  triangular  in  form,  and,  with  the  excep- 
tion of  their  smaller  size,  are  similar  to  those  of  the  Onion. 
Twelve  thousand  seeds  are  contained  in  an  ounce,  and  they 
retain  their  vitality  two  years. 


THE   LEEK. 


67 


Soil,  Sowing,  and  Cultivation.  —  The  Leek  is  very  hardy, 
and  easily  cultivated.  It  succeeds  best  in  a  light  but  well- 
enriched  soil.  The  seed  should  be  sown  in  April,  at  the 
bottom  of  drills  made  six  or  eight  inches  deep,  and  eighteen 
inches  asunder.  Sow  the  seeds  thinly,  cover  half  an  inch 
deep,  and  thin  the  young  plants  to  nine  inches  distant  in  the 
drills.  As  the  plants  increase  in  size,  draw  the  earth  grad- 
ually into  the  drills,  and  around  the  stems  of  the  leeks,  until 
the  drills  are  filled.  By  this  process  the  bulbs  are  blanched, 
and  rendered  tender  and  mild-flavored.  In  October  the 
leeks  will  be  suitable  for  use,  and,  until  the  closiug-up  of 
the  ground,  may  be  drawn  from  time  to  time  as  required 
for  the  table.  For  winter  use,  they  should  be  preserved  in 
earth  or  sand. 

Early  leeks  may  be  obtained  by  sowing  the  seeds  in  a 
hot-bed  in  February  or  March,  and  transplanting  to  the 
open  ground  in  June  or  July. 

Use.  —  The  whole  plant  has  the  flavor  and  general  prop- 
erties of  the  Onion  :  but  the  lower  or  blanched  portion  is 
the  part  generally  eaten  ;  and  this  is  used  in  soups,  or  boiled 
and  served  as  asparagus. 

Varieties  :  — 

The  stem,  or  blanched 
portion,  of  this  variety  is 
about  six  inches  in  depth, 
and  an  inch  in  diameter. 

It  is  remarkably  hardy,  and  well  suited 
for  open  culture. 


Common  Flag. 

Vil. 
LONG  FLAG. 


Rouen. 

homp. 


Stem     short,   but    very     Lar 

,,  .  i  ,' 

thick,  sometimes  measur- 

ing nearly  four  inches  in  diameter. 

It  is  now  the  variety  most  cultivated 
near  Paris,  and,  since  its  general  dis- 
semination, has  been  much  approved  by 
all  who  have  grown  it.  It  is  found  to 


Large  Rouen  Leek. 


68  ALLIACEOUS   PLANTS. 

be  the  best  kind  for  forcing,  as  it  acquires  a  sufficient  thick- 
ness of  stem  sooner  than  any  other.  In  England,  it  is  pro- 
nounced one  of  the  best,  if  not' the  best,  of  all  varieties. 

London  Flag.        Stem  four  inches  in  length,  and  nearly  an 
BROAD  FLAG!      ™ch  and  a  half  in  diameter. 

The  London  Flag  Leek  is  hardy  and  of 
good  quality,  and  is  more  generally  cultivated  in  this 
country  than  any  other  variety. 

Musselburg.          Stem  somewhat  shorter  than  that   of  the 
scoT^FiAo.       London  Flag,  but  of  equal  thickness.     The 
swelling   at   the   base   has   the    same   form. 
Hardy,  and  of  excellent  quality. 

Yellow  Poitou.  A  remarkably  large  variety :  the  leaves 
Thomp.  having  sometimes  measured  five  feet  in 
length,  and  six  inches  in  breadth.  The  underground  or 
blanched  portion  of  the  stem  is  yellowish-white,  and  is 
more  tender  than  that  of  any  other  variety.  On  this  ac- 
count, and  also  for  its  large  size,  it  deserves  cultivation. 


THEONION. 

Allium  cepa. 

The  Onion  is  a  half-hardy  biennial  plant :  the  roots  and 
leaves,  however,  are  annual,  as  they  usually  perish  during 
the  first  year.  The  bulbs,  for  which  the  plant  is  generally 
cultivated,  are  biennial,  and  differ,  to  a  considerable  extent, 
in  their  size,  form,  and  color.  The  flower-stalk,  which  is 
developed  the  second  year,  is  from  three  to  four  feet  in 
height,  leafless,  hollow,  swollen  just  below  the  middle,  and 
tapers  to  the  top.  The  flowers  are  either  white  or  rose- 
colored,  and  are  produced  at  the  extremity  of  the  stalk,  in 


THE    ONION.  09 

a  regular,  globular  group,  or  urnbel.  The  seeds  ripen  in 
August.  They  are  deep  blue-black,  somewhat  triangular, 
and  similar  in  size  and  form  in  all  the  varieties.  An  ounce 
contains  about  seventy-five  hundred  seeds,  which  retain 
their  vitality  two  years. 

Soil  and  Cultivation.  —  The  Onion  requires  a  light, 
loamy,  mellow  soil ;  and,  unlike  most  kinds  of  garden  or 
field  vegetables,  succeeds  well  when  cultivated  on  the  same 
land  for  successive  years.  With  the  exception  of  the  Top 
and  the  Potato  Onion,  all  the  varieties  are  raised  from 
seed.  Previous  to  sowing,  the  ground  should  be  thoroughly 
spaded  over  or  deeply  ploughed,  and  the  surface  made 
smooth  and  even.  The  seed  should  be  sown  as  early  in 
spring  as  the  soil  may  be  in  good  working  condition. 
Sow  in  drills  fourteen  inches  apart,  and  half  an  inch  in 
depth.  When  the  plants  are  three  or  four  inches  high,  thin 
them  to  two  inches  asunder  ;  and,  in  the  process  of  culture, 
be  careful  not  to  stir  the  soil  too  deeply,  or  to  collect  it 
about  the  growing  bulbs.  The  onions  will  ripen  in  August, 
or  early  in  September  ;  and  their  full  maturity  will  be  indi- 
cated by  the  perfect  decay  of  the  leaves,  or  tops.  The  bulbs 
may  be  drawn  from  the  drills  by  the  hand,  or  by  the  use  of 
a  common  garden-rake.  After  being  exposed  for  a  few 
days  to  the  sun  for  drying,  they  will  be  ready  for  storing 
or  the  market. 

Preservation.  —  The  essentials  for  the  preservation  of  the 
bulbs  are  a  low  temperature,  freedom  from  frost,  dryness, 
and  thorough  ventilation. 

Seed.  —  For  the  production  of -seed,  select  the  ripest, 
firmest,  and  best-formed  bulbs  ;  and,  in  April,  transplant 
them  to  lines  two  feet  and  a  half  or  three  feet  distant,  and 
from  nine  to  twelve  inches  apart  in  the  lines,  sinking  the 
crowns  just  below  the  surface  of  the  ground. 

An  ounce  of  seed  will  sow  two  hundred  feet  of  drill,  and 
three  pounds  are  usually  allowed  to  an  acre. 

Varieties.  —  Few  of  the  numerous  varieties  are  cultivated 


70  ALLIACEOUS   PLANTS. 

to  any  extent  in  this  country.  Many  of  the  kinds  succeed 
only  in  warm  latitudes,  and  others  are  quite  unimportant. 
*  The  Danvers,  Large  Red,  Silver-skin,  and  the  Yellow,  seem 
peculiarly  adapted  to  our  soil  and  climate.  The  annual 
product  of  these  varieties  greatly  exceeds  that  of  all  the 
other  sorts  combined. 

Danvers  Red.  A  recently  introduced  variety,  with  the 
color  and  general  quality  of  the  Large  Red 
Wethersfield,  and  the  form  of  the  Danvers  Yellow.'  It  is 
recommended  as  being  hardy,  keeping  well,  and  as  rivalling 
the  first  named  in  productiveness. 

Danvers  Yellow.  This  somewhat  recent  variety  was  ob- 
tained  by  selection  from  the  Common 
Yellow.  It  is  above  medium  size,  and 
inclined  to  globular  in  its  form.  Average 
bulbs  measure  three  inches  in  diameter, 
and  two  inches  and  three  -  fourths  in 
depth.  The  skin  is  yellowish-brown,  but 
becomes  darker  by  age,  and  greenish- 
brown  if  long  exposed  to  the  sun  ;  the 

Danvers  Onion.  flesh  ^  g  —  ^    to    thftt    of   the  Yellow, — 

white,  sugary,  comparatively  mild,  and  well-flavored. 

The  superiority  of  the  Danvers  Onion  over  the  last  named 
consists  principally,  if  not  solely,  in  its  greater  productive- 
ness. When  grown  under  like  conditions,  it  yields,  on  the 
average,  nearly  one-fourth  more ;  and  on  this  account  the 
variety  is  generally  employed  for  field-culture.  It  is,  how- 
ever, not  so  good  a  keeper  ;  and  for  shipping-purposes  is 
decidedly  inferior  to  the  Yellow,  its  globular  form  rendering 
it  more  liable  to  decay  from  the  heat  and  dampness  inci- 
dent to  sea- voyages. 

Deptford.  Similar  to,  if  not  identical  with,  the  English 

Strasburg.     "  It  sometimes  exactly  agrees  with 
the  description  of  that  variety  :  but  it  occasion- 


THE    ONION.  71 

ally  has  a  pale-brown  skin,  without  any  tinge  of  red ;  and, 
when  this  is  the  case,  its  flavor  is  milder  than  that  of  the 
last  named." 

With  the  exception  of  its  more  globular  form,  the  bulb 
much  resembles  the  Yellow  Onion  of  this  country. 

A  sub-variety  of  the  Large  Red  Wethers-  Early  Red 
field,  and  the  earliest  of  the  red  onions.  Wetliersfield- 
Form  and  color  nearly  the  same  as  the  Large  Red ;  bulb 
small,  measuring  two  inches  and  a  half  in  diameter,  and 
an  inch  and  a  half  in  depth.  It  is  close-grained,  mild,  a 
good  keeper ;  forms  its  bulbs,  with  few  exceptions,  and 
ripens,  the  last  of  July,  being  three  or  four  weeks  earlier 
than  the  Large  Red.  Cultivated  to  a  limited  extent  in 
various  places  on  the  coast  of  New  England,  for  early  con- 
sumption at  home,  and  for  shipment  to  the  South  and  West. 

This  variety  and  the  Intermediate  are  liable  to  degene- 
rate :  they  tend  to  grow  larger  and  later,  approaching  the 
original  variety  ;  and  can  be  preserved  in  a  pure  state  only 
by  a  careful  selection  of  the  bulbs  set  for  seed. 

This  is  a  small,  early  variety  of  the  Silver-  Early  Silver- 
skin,  measuring  two  inches  and  three-fourths  skin, 
in  diameter,  and  an  inch  and  three-fourths  in  depth.  The 
neck  is  small,  and  the  skin  silvery- white.  It  is  much 
esteemed  for  its  earliness  and  mild  flavor,  and  .is  one  of 
the  best  of  all  varieties  for  pickling.  When  cultivated  for 
the  latter  purpose,  it  should  be  sown  and  treated  as  directed 
for  the  Silver-skin.  ^ 

An  early  variety  of  the   common  Large     intermediate 
Red.     Bulb  of  medium  size,  flattened ;  neck       ^l^sfi^fd!1" 
small ;   color  deep  purple. 

It  is  rather  pungent,  yet  milder  than  the  Large  Red ; 
keeps  well,  and  is  grown  to  a  considerable  extent,  in  certain 
localities  in  New  England,  for  shipping. 


72 


ALLIACEOUS   PLANTS. 


Large  Red.  Bulb  sometimes  roundish,  but,  when  pure, 

WL,IleESKEEDL.D  more  or  less  flattened.  It  is  of  very  large 
size,  and,  when  grown  in  favorable  soil,  often 
measures  five  inches  or  more  in  diameter,  and  three  inch- 
es in  depth.  Skin  deep  purplish-red ;  neck  of  medium 
size  ;  flesh  purplish- white,  moderately  fine- 
grained, and  stronger  flavored  than  that 
of  the  Yellow  and  earlier  Red  varieties. 
It  is  quite  productive  ;  one  of  the  best  to 
keep ;  and  is  grown  to  a  large  extent,  in 
many  places  on  the  sea-coast  of  New 
England,  for  shipping  to  the  South  and 
West.  It  is  almost  everywhere  seen  in 
vegetable  markets,  and,  with  perhaps  the 
exception  of  the  Yellow  or  Danvers,  is  the  most  prominent 
of  the  sorts  employed  for  commercial  purposes.  It  derives 
its  name  from  Wethersfield,  Conn.,  where  it  is  extensively 
cultivated,  and  where  it  has  the  reputation  of  having 
originated. 


Wethersfield  Large 
Red  Onion. 


New  Deep 
Blood  Bed. 


Bulb  small,  flattened,  —  two 
inches  and  a  quarter  in  diame- 
ter, and  an  inch  and  a  half  in  depth  ;  neck 
small ;  skin  deep  violet-red,  approaching 
black.  A  half  early  variety,  remarkable 
for  its  intense  purplish-red  color. 


Blood-red  Onion. 


Potato  Onion.         Bulb  flattened,  from  two    and   a   half  to 

JNDON?ON.UNI        three  inches  in  diameter,  and  two  inches  in 

depth ;    skin   copper-yellow ;    flavor    sugary, 

mild,  and  excellent.     It  does  not  keep   so   well  as  many 

other  varieties,  but  remains  sound  longer  if  the  leaves  are 

cut  two  or  three  inches  above  the  top  of  the  bulb  at  the 

time  of  harvesting. 

The  Potato  Onion  produces  no  seeds,  neither  small  bulbs 


THE    ONION.  73 

upon  its  stalks,  in  the  manner  of  many  of  the  species  of  the 
Onion  family  ;  but,  if  a  full-grown  bulb  be  set  in  spring,  a 
number  of  bulbs  of  various  sizes  will  be  formed  beneath  the 
surface  of  the  ground,  about  the  parent  bulb. 

Like  other  varieties  of  onions,  it  requires  a  rich,  deep 
soil.  In  April,  select  the  large  bulbs,  and  set  them  ten  inch- 
es apart,  in  rows  fifteen  inches  asunder,  with  the  crown  of 
the  bulbs  just  below  the  surface  of  the  ground.  As  soon 
as  the  tops  are  entirely  dead,  they  will  be  ready  for  har- 
vesting. It  is  very  prolific,  yielding  from  four  to  six 
fold. 

Bulb  of  medium  size,  flattened,  — -  average       Silver-skin, 
specimens  measuring  three  inches  in  diame-    J^NKW- ENGLAND- 
ter,  and  an  inch  and  a  half  or  two  inches  in 
thickness  ;  neck  small ;  skin  silvery-white.     After  the   re- 
moval of  the  outer  envelope,  the  upper  part  of  the  bulb  is 
often  veined  and  clouded  with  green,  while 
the  portion  produced  below  ground  is  gen- 
erally   clear    white.       Flesh  white,    fine- 
grained,   sugary,    and    remarkably    mild- 
flavored. 

It  forms   its  bulb   early  and  regularly, 
ripens  off  well,  and  is  quite  productive ;      Silvei.^n  Qnioll. 
an  average  yield  being  about  four  hundred 
bushels  per  acre.     It  is  a  poor  keeper,  and  this  is  its  most 
serious  objection.     The  best  method  for  its  preservation  is 
to  spread  the  roots  in  a  dry,  light,  and  airy  situation. 

The  Silver-skin  Onion  is  much  esteemed  in  the  middle 
and  southern  sections  of  the  United  States,  and  is  cultivated 
to  a  considerable  extent  in  New  England.  It  is  well  adapted 
for  sowing  in  August  or  the  beginning  of  September,  for 
early  use,  and  for  marketing  during  the  ensuing  spring. 
Where  the  winters  are  mild,  the  crop,  with  slight  protec- 
tion, will  sustain  no  injury  in  the  open  ground.  In  Europe, 
it  is  much  esteemed,  and  extensively  grown  for  pickling,  as 


74  ALLIACEOUS   PLANTS. 

its  "  white  color,  in  contrast  with  the  fine  green  veins,  or 
lines,  gives  it  a  very  agreeable  appearance.  For  pickling, 
the  seed  should  be  sown  thickly,  then  slightly  covered  with 
fine  soil,  and  afterwards  rolled.  If  the  seed  is  covered 
more  deeply,  the  bulb,  from  not  being  quite  on  the  surface, 
has  a  larger  and  thicker  neck ;  go  that  it  loses  its  finely 
rounded  form,  and  is,  moreover,  less  compact." 

This  variety,  erroneously  known  in  New  England  as  the 
White  Portugal,  is  unquestionably  the  true  Silver -skin, 
as  described  both  by  English  and  French  authors.  The 
application  of  the  term  "  Silver-skin  "  to  the  Common  Yel- 
low Onion,  as  extensively  practised  by  seedsmen  and  mar- 
ketmen  in  the  Eastern  States,  is  neither  pertinent  nor 
authorized. 

Strasburg.  This  is  the  variety  most  generally  culti- 

YBLLolfsSlsBUBG.     vated   in  Great  Britain.     Its  form  varies 
from  flat  to  globular  or  oval ;  bulb  large, 
three  inches  wide,  and  full  two  inches  in  depth ;   outside 
coating  brown,  of  firm  texture.     Divested  of  this,  the  color 
is    reddish-brown,    tinged    with    grce'n. 
Flavor  mild  and  pleasant.     It  is  a  very 
hardy   sort,  succeeds  in  cold    localities, 
and  keeps  well. 

The  Strasburg  and  Deptford  Onions 
much  resemble  the  common  Yellow 
Onion  of  New  England  ;  and  the  differ- 

Strasburg  Onion. 

ence  between  the  sorts  is  not  great,  when 
English-grown  bulbs  of  the  first-named  varieties  are  com- 
pared with  the  bulbs  of  the  Yellow  Onion,  American-grown  : 
but  seeds  of  the  Strasburg  or  Deptford,  raised  in  England, 
and  sown  in  this  country,  rarely  produce  plants  that  form 
bulbs  3  generally  or  so  perfectly  as  Americanrgrown  seeds 
of  the  Yellow  Onion. 

The  Dutch,  Essex,  and  Flanders,  found  on  seedsmen's  cata- 
logues, are  not  distinguishable  from  the  Common  Strasburg. 


THE    ONION. 


75 


Onion. 

EGYPTIAN". 


Bulb  large,  a  little  flattened  ;  producing,  in-  Top  or  Tree 
stead  of  seeds,  a  number  of  small  bulbs,  or 
onions,  about  the  size  of  a  filbert,  which  serve 
as  a  substitute  for  seeds  in  propagation.  The  flesh  is 
coarse  ;  and  the  bulbs  are  liable  to  decay  during  winter, 
unless  kept  in  a  cool  and  dry  situation.  The  variety  has 
been  considered  rather  curious  than  useful. 

Propagation  and  Culture.  —  It  is  propagated  from  the 
bulbs,  which  are  set  in  April  or  May,  in  rows  fifteen  inches 
apart,  and  ten  inches  asunder  in  the  rows.  The  small 
bulbs  produced  upon  the  stalk  are  sometimes  used  for 
propagation,  and  are  set  at  the  same  season  with  the  un- 
derground bulbs  in  rows  one  foot  apart,  and  four  inches 
apart  in  the  rows.  These  small  bulbs  are  obtained  by  set- 
ting mature  or  fully  developed  bulbs  in  April  or  May,  and 
treating  as  directed  for  raising  the  seeds  of  the  Common 
Onion. 


Form  nearly  ovoid,  very  regular 
and  symmetrical ;  skin  greenish-yellow, 
marked  with  rose-colored  lines,  —  the 
pellicle  changing  to  white  on  drying. 
The  bulb  measures  four  inches  in  depth, 
and  two  inches  and  three-fourths  in  its 
largest  diameter.  It  keeps  well,  and  is 
an  excellent  variety. 

A  recent  sort,  known  as  the  New 
White  Globe,  is  similar  to  the  fore- 
going, though  somewhat  flatter  in 
form. 


"White  Globe. 
Thomp. 


White  Globe  Onion. 


Nearly  allied  to  the  preceding  variety ;      Yellow  Globe, 
the  size   and  form  being  the  same.     Skin 
reddish-yellow.     In  color,  quality,  and  in  its  keeping  prop- 
erties, it  resembles   the  Yellow  Onion,  though  much  less 
productive. 


76  ALLIACEOUS  PLANTS. 

Yellow  One  of  the  oldest  varieties,  and,  as  a  mar- 

SILVER-SKIN  OF  ket-onion,  probably  better  known  and  more 
*  GLAND.  generaiiy  cultivated  in  this  country  than  any 
other  sort.  The  true  Yellow  Omon  has  a  flattened  form 
and  a  small  neck.  Its  size  is  rather  above  medium,  measur- 
ing, when  well  grown,  from  three  inches 
to  three  inches  and  a  half  in  diameter, 
and  from  two  inches  to  two  inches  and  a 
half  in  depth.  Skin  yellowish-brown  or 
copper  -  yellow,  —  becoming  somewhat 
deeper  by  age,  or  if  exposed  long  to  the 
sun  ;  flesh  white,  fine-grained,  mild,  su- 
gary, and  well  flavored.  It  keeps  well,  and  is  very  prolific  : 
few  of  the  plants,  in  good  soils  and  seasons,  fail  to  produce 
good-sized  and  well-ripened  bulbs.  For  the  vegetable- 
garden,  as  well  as  for  field-culture,  it  may  be  considered  a 
standard  sort. 

The  Danvers  Onion,  which  is  but  a  sub-variety  of  the 
Common  Yellow,  may  prove  somewhat  more  profitable  for 
extensive  cultivation,  on  account  of  its  globular  form  ;  but 
neither  in  its  flavor  nor  in  its  keeping  properties  can  it  be 
said  to  possess  any  superiority  over  the  last  named. 

The  term  "  Silver-skin,"  by  which  this  onion  is  very  gen- 
erally though  erroneously  known  throughout  New  England, 
has  created  great  confusion  between  seedsmen  and  dealers. 
Much  perplexity  might  be  avoided  if  its  application  to  the 
Yellow  Onion  were  entirely  abandoned.  The  genuine  Silver- 
skin,  as  its  name  implies,  has  a  skin  of  pure,  silvery  white- 
ness, and  is  in  other  respects  very  dissimilar  to  the  present 
variety. 

The  yield  per  acre  varies  from  four  to  six  hundred 
bushels. 

For  the  "Give,"  for  varieties  of  the  "Shallot"  and 
"  Welsh  Onion"  and  also  for  numerous  additional  varieties 
of  the  "Common  Onion"  see  "  FIELD  AND  GARDEN  VEGE- 
TABLES OF  AMERICA." 


CHAPTER    III. 
ASPARAGINOUS    PLANTS. 


ASPARAGUS. 

Asparagus  officinalis. 

A  SPARAGrUS  is  a  hardy,  perennial,  maritime  plant. 
/~\  It  rises  to  the  height  of  five  feet  and  upwards,  with 
an  erect,  branching  stem ;  short,  slender,  nearly  cylindrical 
leaves  ;  and  greenish,  drooping  flowers.  The  seeds,  which 
are  produced  in  globular,  scarlet  berries,  are  black,  some- 
what triangular,  and  retain  their  germinative  powers  four 
years.  Twelve  hundred  and  fifty  weigh  an  ounce. 

Propagation.  —  It  is  propagated  from  seed,  sown  either 
in  autumn,  just  before  the  closing-up  of  the  ground,  or  in 
spring,  as  soon  as  the  soil  is  in  good  working  condition.  It 
should  not  be  sown  thickly  ;  and  the  drills  should  be  twelve 
or  fourteen  inches  apart,  and  an  inch  in  depth.  An  ounce  of 
seed  is  sufficient  for  fifty  or  sixty  feet  of  drill. 

When  the  plants  are  well  up,  thin  them  to  three  inches 
asunder,  and  cultivate  in  the  usual  manner  during  the  sum- 
mer. 

Good  plants  of  one  year's  growth  are  preferred  by  ex- 
perienced growers  for  setting  ;  but  some  choose  those  of  two 
years,  and  they  may  be  used  when  three  years  old. 

Soil  and  Planting.  —  A  deep,  rich,  mellow  soil  is  best 
adapted  to  the  growth  of  Asparagus. 

Before  planting  out  the  roots,  the  ground  should  be  thor- 
oughly trenched  two  feet  or  more  in  depth.  As  the  soil  can 

77 


78  ASP  AR  AGIN  OUS   PLANTS. 

hardly  be  made  too  rich,  incorporate  in  the  process  of  trench- 
ing a  very  liberal  quantity  of  well-decomposed  manure  with 
a  free  mixture  of  common  salt. 

Lay  out  the  land  in  beds  five  feet  apart,  and  running  north 
and  south,  or  east  and  west,  as  may  be  most  convenient. 
Along  these  beds  set  three  rows  of  roots,  the  outer  rows 
being  one  foot  from  the  borders  of  the  bed,  and  the  roots 
one  foot  from  each  other  in  the  rows. 

The  roots  may  be  set  in  April,  or  early  in  May.  Throw 
out  a  trench  along  the  length  of  the  bed,  ten  inches  or  a  foot 
in  width,  and  deep  enough  to  allow  the  crowns  to  be  covered 
three  or  four  inches  beneath  the  surface.  There  are  various 
methods  of  placing  the  roots  in  the  trench.  Some  spread 
them  out  like  a  fan  against  the  side  ;  some  form  little  hil" 
locks  of  fine  soil,  over  which  the  roots  are  spread,  extending 
like  the  sticks  of  an  tumbrella ;  others  make  a  ridge  along 
the  centre  of  the  trench,  and  spread  the  roots  on  either  side  ; 
while  others  remove  the  soil  from  the  bed,  rake  the  surface 
smooth,  and  spread  out  the  roots  at  right  angles  on  the  level, 
afterwards  replacing  the  soil,  covering  to  the  depth  of  about 
three  inches. 

During  the  summer,  nothing  will  be  necessary  but  to  keep 
the  plants  clear  of  weeds.  In  the  autumn,  the  beds  should  be 
lightly  dug  over,  and  two  or  three  inches  of  rich  loam,  in- 
termixed with  well-digested  compost,  and  salt  at  the  rate 
of  two  quarts  to  the  square  rod,  should  be  applied  ;  which 
will  leave  the  crowns  of  the  roots  five  inches  below  the 
surface. 

Second  Year.  —  Early  in  spring,  dig  over  the  beds,  taking 
care  not  to  disturb  the  roots  ;  rake  the  surface  smooth  ;  and, 
during  the  summer,  cultivate  as  before  directed :  but  none 
of  the  shoots  should  be  cut  for  use.  In  the  autumn,  stir  the 
surface  of  the  bed,  and  add  an  inch  of  soil  and  manure, 
which  will  bring  the  crowns  six  or  seven  inches  below 
ground,  —  a  depth  preferred,  by  a  majority  of  cultivators, 
for  established  plantations. 


ASPARAGUS.  79 

Third  Year.  —  Early  in  spring,  stir  the  ground  as  directed 
for  the  two  previous  years.  Some  cultivators  make  a  slight 
cutting  during  this  season  ;  but  the  future  strength  of  the 
plants  will  be  increased  by  allowing  the  crop  to  grow  natu- 
rally, as  during  the  first  and  second  years.  In  autumn,  dig 
over  the  surface  ;  add  a  dressing  of  manure  ;  and,  in  the  en- 
suing spring,  the  beds  may  be  cut  freely  for  use. 

"  Asparagus-beds  should  be  enriched  every  autumn  with 
a  liberal  application  of  good  compost,  containing  some  mix- 
ture of  salt. 

"  In  general,  transplanted  Asparagus  comes  up  quite 
slender  the  first  year  ;  is  larger  the  second ;  and,  the  third 
year,  a  few  shoots  may  be  fit  for  cutting.  It  is  nearly  in 
perfection  the  fourth  year." 

Cutting.  —  "The  shoots  should  be  cut  angularly,  from 
two  to  three  inches  below  the  surface  of  the  ground ;  taking 
care  not  to  wound  the  younger  buds.  It  is  in  the  best  con- 
dition for  cutting  when  the  shoots  are  four  or  five  inches 
above  ground,  and  while  the  head,  or  bud,  remains  close 
and  firm." 

In  the  Middle  States,  the  cutting  should  be  discontinued 
from  the  10th  to  the  15th  of  June ;  and  from  the  15th  to  the 
25th  of  the  same  month  in  the  Eastern  States  and  the  Cana- 
das. 

Asparagus-beds  will  continue  from  twenty  to  thirty  years  ; 
and  there  are  instances  of  beds  being  regularly  cut,  and  re- 
maining in  good  condition  for  more  than  fifty  years. 

Use.  —  The  young  shoots  are  boiled  twenty  minutes  or 
half  an  hour,  until  they  become  soft ;  and  are  principally 
served  on  toasted  bread,  with  melted  butter.  It  is  the  prac- 
tice of  some  to  boil  the  shoots  entire  ;  others  cut  or  break 
the  sprout  just  above  the  more  tough  or  fibrous  part,  and 
cook  only  the  part  which  is  tender  and  eatable.  This  is 
snapped  or  cut  into  small  sections,  which  are  boiled,  but- 
tered, seasoned,  and  served  on  toast  in  the  usual  form. 
"  The  smaller  sprouts  are  sometimes  cut  into  pieces  three- 


80  ASPARAGINOUS  PLANTS. 

eighths  of  an  inch  long,  and  cooked  and  served  as  green 
pease."  The  sprouts  are  also  excellent  when  made  into 
soup. 

It  is  one  of  the  most  productive,  economical,  and  health- 
ful of  all  garden  vegetables. 

Varieties.  —  "  The  names  of  numerous  varieties  occur  in 
the  catalogues  of  seedsmen  ;  but  there  seems  to  be  little  per- 
manency of  character  in  the  plants.  What  are  called  the 
Red-topped  and  Green-topped  may  perhaps  be  somewhat  dis- 
tinct, and  considered  as  varieties."  —  Glenny. 

Soil  and  location  have,  unquestionably,  much  influence, 
both  as  respects  the  quality  and  size  of  the  sprouts.  A  bed 
of  Asparagus  in  one  locality  produced  shoots  seldom  reach- 
ing a  diameter  of  half  an  inch,  and  of  a  very  tough  and 
fibrous  character  ;  while  a  bed  in  another  situation,  formed 
of  plants  taken  from  the  same  nursery-bed,  actually  produced 
sprouts  so  large  and  fine  as  to  obtain  the  prize  of  the  Massa- 
chusetts Horticultural  Society. 

If  any  variety  really  exists  peculiar  in  size,  form,  color, 
or  quality,  it  cannot  be  propagated  by  seed.  Large  sprouts 
may  afford  seeds,  which,  as  a  general  rule,  will  produce  finer 
Asparagus  than  seeds  from  smaller  plants  ;  but  a  variety, 
when  it  occurs,  can  be  propagated  only  by  a  division  of  the 
roots. 

Mr.  Thompson  states,  that  on  one  part  of  Mr.  Grayson's 
extensive  plantation,  on  the  south  side  of  the  Thames,  near 
London,  the  so-called  Grayson's  Giant  was  produced ;  and 
in  another  section,  the  common  sort :  but,  when  both  were 
made  to  change  places,  the  common  acquired  the  dimensions 
of  the  Giant,  whilst  the  latter  diminished  to  the  ordinary 
size. 

Seeds  of  the  following  named  and  described  sorts  may  be 
obtained  of  seedsmen,  and  will  undoubtedly,  in  nearly  all 
cases,  afford  fine  Asparagus  ;  but  they  will  not  produce 
plants  which  will  uniformly  possess  the  character  of  the 
parent  variety :  — 


ASPARAGUS.  81 

Battersea  is  famed  for  producing  fine  Aspara^-    Battersea. 
gus,  and  the  name  is  applied  to  the  particular 
variety  there  grown.     The  heads  are  large,  full,  and  close, 
and  the  tops  tinted  with  a  reddish-green  color.     It  is  proba- 
bly intermediate  between  the  Green  and  Purple  Topped. 

Originated  and  named  under  like  circum-  Gravesend. 
stances  with  the  Battersea.  The  top  is  greener,  Off' 

and  not  generally  so  plump  and  close  ;  but  it  is  considered 
finer  flavored.  Both  varieties  are,  however,  held  in  great 
estimation. 

This  variety,  as  also  the  Deptford,  Mortlake,  Grayson's 
and  Reading,  all  originated  and  were  named  un-  Giant, 
der  the  same  conditions  as  the  varieties  before  described. 
All  are  fine  sorts  ;  but  the  difference  between  them,  and, 
indeed,  between  all  of  the  kinds,  if  important,  is  certainly 
not  permanent,  so  long  as  they  are  offered  in  the  form  of 
seeds  for  propagation. 

Mr.  Grayson,  the  originator  of  this  variety,  produced  a 
hundred  sprouts,  the  aggregate  weight  of  which  was  forty- 
two  pounds,  —  the  largest  ever  raised  in  Britain. 

Sprout  white  ;  the  top,  as  it  breaks  ground,  Giant 

,  ,  ^  .  Purpie-top. 

purple  ;  size  very  large,  sometimes  measuring    DDTCH    KED.TOP< 

an  inch  and  three-fourths  in  diameter,  but 
greatly  affected  by  soil  and  cultivation. 

A  hundred  sprouts  of  this  variety  have  been  produced, 
which  weighed  twenty-five  pounds. 

This  variety,  when  grown  under  the  same  con-  Green-top, 
ditions  as  the  Giant  Purple-top,  is  generally  smaller  or  more 
slender.  The  top  of  the  sprout,  and  the  scales  on  the  sides, 
are  often  slightly  tinged  with  purple.  The  plant,  when  full 
grown,  is  perceptibly  more  green  than  that  of  the  Giant 
Purple-top.  From  most  nursery-beds,  plants  of  both  varie- 

(5 


82  ASPARAGINOUS   PLANTS. 

ties  will  probably  be  obtained,  with  every  intervening  grade 
of  size  and  color. 

Additional  asparaginous  plants,  including  the  Cardoon, 
Artichoke,  Hop,  Oosung,  and  Phytolacca,  will  be  found  in 
the  "FIELD  AND  GARDEN  VEGETABLES  OF  AMERICA." 


CHAPTER  IV. 
CUCUKBITACEOUS  PLANTS. 

The  Cucumber.  —  The  Melon.  —  Muskmelon.  —  Persian  Melons.  —  Water- 
melon. —  Prickly-fruited  Gherkin.  —  Pumpkin.  —  Squash. 


THE  CUCUMBER. 

Cucumis  sativus. 

Soil  and  Culture.  —  Cucumbers  succeed  decidedly  best  in 
warm,  moist,  rich,  loamy  ground.  The  essentials  to  their 
growth  are  heat  and  a  fair  proportion  of  moisture.  They 
should  not  be  planted  or  set  in  the  open  air  until  there  is  a 
prospect  of  continued  warm  and  pleasant  weather  ;  as,  when 
planted  early,  not  only  are  the  seeds  liable  to  decay  in  the 
ground,  but  the  young  plants  are  frequently  cut  oif  by 
frost. 

The  hills  should  be  five  or  six  feet  apart  in  each  direction. 
Make  them  fifteen  or  eighteen  inches  in  diameter,  and  a  foot 
in  depth  ;  fill  them  three-fourths  full  of  thoroughly  digested 
compost,  and  then  draw  four  or  five  inches  of  earth  over 
the  whole,  raising  the  hill  a  little  above  the  level  of  the 
ground  ;  plant  fifteen  or  twenty  seeds  in  each,  cover  half  an 
inch  deep,  and  press  the  earth  smoothly  over  with  the  back 
of  the  hoe.  When  all- danger  from  bugs  and  worms  is  past, 
thin  out  the  plants,  leaving  but  three  or  four  of  the  strongest 
or  healthiest  to  a  hill. 

Taking  the  Crop.  —  As  fast  as  the  cucumbers  attain  a 


84  CUCURBITACEOUS.  PLANTS. 

suitable  size,  they  should  be  plucked,  whether  required  for 
use  or  not.  The  imperfectly  formed,  as  well  as  the  sym- 
metrical, should  all  be  removed.  Fruit,  however  inferior, 
left  to  ripen  on  the  vines,  soon  destroys  their  productive- 
ness. 

Seed.  —  As  cucumbers  readily  intermix  or  hybridize  when 
grown  together,  it  is  necessary,  in  order  to  retain  any  vari- 
ety in  its  purity,  to  grow  it  apart  from  all  other  sorts. 
When  a  few  seeds  are  desired  for  the  vegetable-garden,  two 
or  three  of  the  finest-formed  cucumbers  should  be  selected 
early  in  the  season,  and  allowed  to  ripen  on  the  plants.  In 
September,  or  when  fully  ripe,  cut  them  open,  take  out  the 
seeds,  and  allow  them  to  stand  a  day  or  two,  or  until  the 
pulp  attached  to  them  begins  to  separate,  when  they  should 
be  washed  clean,  thoroughly  dried,  and  packed  away  for 
future  use. 

The  seeds  of  the  different  varieties  are  similar  in  size, 
form,  and  color.  Twelve  hundred  are  contained  in  an 
ounce,  and  they  retain  their  vitality  ten  years. 

For  Pickling f  —  The  land  for  raising  cucumbers  for  pic- 
kling may  be  either  swarded  or  stubble ;  but  it  must  be  in 
good  condition,  and  such  as  is  not  easily  affected  by  drought. 
It  should  be  deeply  ploughed,  and  the  surface  afterwards 
made  fine  and  friable  by  being  thoroughly  harrowed.  The 
hills  should  be  six  feet  apart,  and  are  generally  formed 
by  furrowing  the  land  at  this  distance  in  each  direction. 
Manure  the  hills  with  well  -  digested  compost,  level  off, 
draw  over  a  little  fine  earth,  and  the  land  is  ready  for 
planting. 

This  may  be  done  at  any  time  from  the  middle  of  June 
to  the  first  week  in  July.  The  quantity  of  seed  allowed  to 
an  acre  varies  from  three-fourths  of  a  pound  upwards.  In 
most  cases,  growers  seed  very  liberally,  to  provide  against 
the  depredation  of  worms  and  bugs  ;  usually  putting  six  or 
eight  times  as  many  seeds  in  a  hill  as  will  be  really  required 
for  the  crop.  When  the  plants  are  well  established  and 


THE    CUCUMBER.  85 

beyond  danger,  the  field  is  examined,  and  the  hills  thinned 
to  three  or  four  plants,  or,  where  there  is  a  deficiency  of 
plants,  replanted. 

As  fast  as  the  cucumbers  attain  the  proper  size,  they 
should  be  plucked  ;  the  usual  practice  being  to  go  over  the 
plantation  daily.  In  gathering,  all  the  fruit  should  be  re- 
moved, —  the  misshapen  and  unmarketable,  as  well  as  those 
which  are  well  formed  ;  for,  when  any  portion  of  the  crop 
is  allowed  to  remain  and  ripen,  the  plants  become  much  less 
productive. 

In  favorable  seasons,  and  under  a  high  state  of  cultiva- 
tion, a  hundred  and  twenty-five  thousand  are  obtained  from 
an  acre  ;  while,  under  opposite  conditions,  the  crop  may  not 
exceed  fifty  thousand.  The  average  price  is  about  a  dollar 
and  twenty-five  cents  per  thousand. 

Varieties  :  — 
A  popular,  early  cucumber,  producing  its     Early  Cluster. 


fruit  in  clusters  near  the  root  of  the  plant  :       EAELY 

CLUSTER* 

whence  the  name.     The  plant  is  healthy, 

hardy,  and  vigorous  ;  fruit  short  and  thick.    Its  usual  length 

is  five  inches,  and  its  diameter  about  two 

inches  ;      skin     prickly,     green,  —  often 

paler   or  nearly  white  at  the  blossom-end, 

—  brownish  -  yellow    when    ripe  ;     flesh 

white,  seedy,  tender,  and  well  flavored, 

but  less  crispy  or  brittle  than  that  of  many 

other  varieties. 

It  is  a  good  early  garden  sort,  and  is 
quite  productive  ;  but  is  not  well  adapted 
for  pickling,  on  account  of  the  soft  and 
seedy  character  of  its  flesh. 

Early  Cluster  Cucumber. 

One  of   the  oldest  of  the  garden  sorts,        Early  Frame. 
justly  styled   a  standard  variety.      Plant 
healthy   and   vigorous,    six    to   ten   feet   in   length  ;    fruit 


86 


CUCURBITACEOUS  PLANTS. 


straight  and  well  formed,  five  inches  and  a  half  long,  and 
two  inches  and  a  half  in  diameter ;  skin  deep 
green,  paler  at  the  blossom-end,  changing  to 
clear  yellow  as  it  approaches  maturity,  and, 
when  fully  ripe,  of  a  yellowish,  russet-brown 
color ;  flesh  greenish-white,  rather  seedy,  but 
tender,  and  of  an  agreeable  flavor.  It  is  a  few 
days  later  than  the  Early  Cluster. 

The  variety  is  universally  popular,  and  is 
found  in  almost  every  vegetable-garden.  It  is 
also  very  productive  ;  succeeds  well,  whether 
grown  in  open  culture  or  under  glass  ;  and,  if 
plucked  while  young  and  small,  makes  an  excel- 
lent pickle. 

Early  Kussian.  This  somewhat  recent  variety  resembles 

the  Early  Cluster.  Fruit  from  three  to 
four  inches  in  length,  and  an  inch  and  a  half  or  two  inches 
in  diameter,  and  generally  produced  in  pairs  ;  flesh  tender, 
crisp,  and  well  flavored.  When  ripe,  the  fruit  is  deep  yel- 
low or  yellowish-brown. 

Its  merits  are  its  hardiness,  extreme  earliness,  and  great 
productiveness.  It  comes  into  use  nearly  ten  days  in  ad- 
vance of  the  Early  Cluster,  and  is  the  earliest  garden  vari- 
ety now  cultivated.  Its  small  size  is,  however,  considered 
an  objection ;  and  some  of  the  larger  kinds  are  generally 
preferred  for  the  main  crop. 


London  Long 
Green.    Hclnt. 


Fruit  nearly  a  foot  in  length,  tapering 
towards  the  extremities ;  skin  very  deep 
green  while  the  fruit  is  young,  yellow  when  it  is  ripe  ;  flesh 
greenish-white,  firm,  and  crisp  ;  flavor  good. 

This  variety  is  nearly  related  to  the  numerous  prize  sorts 
which  in  England  are  cultivated  under  glass,  and  forced 
during  the  winter.  There  is  little  permanency  in  the  slight 
variations  of  character  by  which  they  are  distinguished ; 


THE    CUCUMBER.  87 

and  old  varieties  are  constantly  being  dropped  from  the 
catalogues,  and  others,  with  different  names,  substituted. 
Amongst  the  most  prominent  of  these  sub-varieties  are  the 
following :  — 


Carter's    Champion  —  Recently  introduced.     Represented 
as  one  of  the  largest  and  finest  of  the  forcing  varieties. 

Coleshill.  —  A  recent  sort,  measuring  on 
the  average  twenty  inches  in  length.  With 
the  exception  of  the  neck,  which  is  short  and 
handsome,  the  fruit  is  perfectly  cylindrical. 
The  skin  is  smooth,  pale  green,  and  thickly 
covered  with  bloom.  Hardy,  productive, 
and  of  excellent  quality. 

Conqueror  of  the  West.  —  Eighteen  to 
twenty  inches  in  length.  It  is  a  fine  prize 
sort,  and  succeeds  well  in  open  culture. 

CuthilVs  Black  Spine.  —  Six  to  nine 
inches  in  length,  hardy,  early,  and  produc- 
tive. An  excellent  sort  for  starting  in  a 
hot-bed.  Fruit  very  firm  and  attractive. 

The  Doctor.  —  Sixteen  to  eighteen  inches 
in  length,  and  contracted  towards  the  stem 
in  the  form  of  a  neck.  In  favorable  seasons, 
it  will  attain  a  good  size  if  grown  in  the 
open  ground.  Crisp,  tender,  and  well  fla- 
vored. 

Eggleston's  Conqueror.  —  "Very  prolific, 
good  for  forcing,  of  fine  flavor,  hardy,  and  a 
really  useful  sort.  Specimens  have  been 
grown  measuring  twenty -eight  inches  in 
length,  nine  inches  and  a  half  in  circumfer- 
ence, and  weighing  five  pounds." 

Fianigctn's  Prize. — An  old,  established  va- 
riety ;  having  been  grown  in  England  up- 
wards of  thirty  years.  Length  fifteen  inches.  cuciISr! 


88  CUCURBITACEOUS   PLANTS. 

Giant  of  Arnstadt. —  Length  twenty-four  inches  ;  fine  rich 
color,  and  productive. 

Henderson's  Number  One  Black- 
spined. —  Length  seventeen  inches, 
straight  and  even  ;  color  deep  and 
fine.  Of  a  hundred  and  eighteen 
varieties  fruited  at  the  Chiswick 
Gardens,  England,  this  proved  one 
of  the  best. 

Hunter's  Prolific.  —  Length  eigh- 
teen inches.  Very  crisp  and  excel- 
lent, but  requires  more  heat  than 
most  other  varieties.  Spines  white  ; 
fruit  covered  with  a  good  bloom, 
and  not  liable  to  turn  yellow  at  the 
base. 

Improved  Sion  House.  —  This 
variety  has  received  many  prizes 
in  England.  Not  only  is  it  well 
adapted  for  the  summer  crop,  but  it 
succeeds  remarkably  well  when 
grown  under  glass. 

Irishman.  —  Length  twenty  -  two 
to  twenty-five  inches.  Handsome, 
and  excellent  for  exhibition. 

LordKenyon's  Favorite. —  Length 
twelve  JLO  eighteen  inches.  A  fine 
sort  for  winter  forcing. 

Manchester  Prize.  —  This,  like  the 
Nepal,  is  one  of  the  largest  of  the 
English  greenhouse  prize  varieties. 
It  sometimes  measures  two  feet  in 
length,  and  weighs  twelve  pounds. 
In  favorable  seasons,  it  will  attain 

Manchester  Prize  Cucumber. 

a  large  size  in  open    culture,  and 
sometimes  perfect  its  seeds. 


THE  CUCUMBER.  89 

Napoleon  III.  —  Hardy  and  very  prolific.  A  fine  new 
sort. 

Nepal.  —  One  of  the  largest  of  all  varieties ;  length 
twenty-four  inches  ;  weight  ten  to  twelve  pounds. 

Norman's  Stitchworth-Park  Hero.  —  A  recently  intro- 
duced variety,  hardy,  long,  handsome,  very  prolific,  and 
fine  flavored. 

Old  Sion  House.  — Length  nine  inches.  This  is  a  well- 
tried,  winter,  forcing  variety.  Like  the  improved  Sion 
House,  it  also  succeeds  well  in  open  culture.  Quality  good, 
though  the  extremities  are  sometimes  bitter. 

Prize-fighter.  —  Length  sixteen  inches.  Good  for  the 
summer  crop,  or  for  exhibition. 

Rifleman.  —  This  variety  is  described  as  one  of  the  best 
prize  cucumbers.  It  has  a  black  spine  ;  always  grows  very 
even  from  stem  to  point,  with  scarcely  any  handle  ;  carries 
its  bloom  well ;  keeps  a  good  fresh  color  ;  and  is  not  liable 
to  turn  yellow  as  many  other  sorts.  Length  twenty-four  to 
twenty-eight  inches.  An  abundant  bearer. 

Eingleader.  —  A  prominent  prize  sort,  fifteen  inches  in 
length.  It  succeeds  well,  whether  grown  under  glass  or  in 
the  open  ground. 

Roman  Emperor. — Length  twelve  to  fifteen  inches. 

Star  of  the  West.  —  Long,  hardy,  handsome  ;  described 
as  extra  fine. 

Stockwood.  —  One  of  the  best  sorts  for  forcing.  It  is  re- 
markably hardy  and  prolific^  and  succeeds  well  grown  in  a 
common  hot-bed.  Length  fifteen  to  twenty  inches.  It 
sometimes  produces  three  or  four  fruit  at  a  joint. 

Southgate.  —  This  variety  has  been  pronounced  the  most 
productive,  and  the  best  for  forcing,  of  all  the  prize  sorts. 
It  is  not  so  late  as  many  of  the  English  varieties,  and  will 
frequently  succeed  well  if  grown  in  the  open  ground. 

Sugden's  Aldershott.  —  Remarkably  large  and  handsome  ; 
one  of  the  finest  of  the  prize  sorts.  The  fruit  sometimes 
attains  the  length  of  three  feet. 


90  CUCUEBITACEOUS  PLANTS. 

Victory    of    Bath.  —  Length    seventeen    inches.      Well 
adapted  for  forcing,  or  for  the  general  crop. 

This  is  a  large-sized   variety,   and  some- 
Prickly,          what    later    than    the   White-spined.      The 
LEARL^EL<?NLJ'       plant  is  a  strong  grower,  and  the  foliage  of 

GEEKN  PRICKLY. 

a  deep-green  color  ;  the  fruit  is  seven  inches 
in  length,  straight,  and  generally  angular  ;  skin  dark  green, 
changing  to  yellow  as  the  fruit  approaches  maturity,  — 
when  fully  ripe,  it  is  reddish-brown,  and  is  often  reticulated 
about  the  insertion  of  the  stem  ;  prickles  black  ;  flesh  white, 
somewhat  seedy,  but  crisp,  tender,  and  well  flavored. 

The  Long  Green  Prickly  is  hardy  and  productive  ;  makes 
a  good  pickle  if  plucked  while  young ;  and  is  well  deserv- 
ing of  cultivation.  It  differs  from  the  London  Long  Green 
and  the  Long  Green  Turkey  in  its  form,  which  is  much 
thicker  in  proportion  to  its  length ;  and  also  in  the  charac- 
ter of  its  flesh,  which  is  more  pulpy  and  seedy. 

Long  Green  A  distinct  and  well-defined  variety  ;  when 

EXT^A  LWTO         ^u^  grown?  sometimes  measuring  nearly  eigh- 

GREEN  TUKKET.      teen  j^gg  jn  iength.     Form  long  and  slen- 

der,  contracted  towards  the  stem  in  the  form  of  a  neck, 
and  swollen  towards  the  opposite  extremity  ;  seeds  few,  and 
usually  produced  nearest  the  blossom-end.  The  neck  is 
generally  solid.  While  the  fruit  is  young,  the  skin  is 
deep  green ;  afterwards  it  changes  to  clear  yellow,  and 
finally  assumes  a  rusty  yellow  or  yellowish-brown.  Flesh 
remarkably  firm  and  crisp,  exceeding,  in  these  respects, 
that  of  any  other  cucumber.  Very  productive  and  excel- 
lent. 

Its  firm  and  crispy  flesh,  and  the  absence  of  seeds,  render 
it  serviceable  for  the  table  after  it  has  reached  a  very  con- 
siderable size.  For  the  same  reasons,  it  may  be  pickled  at 
a  stage  of  its  growth  when  other  more  seedy  and  pulpy 
sorts  would  be  almost  worthless. 


THE  CUCUMBER.  91 

This  variety  somewhat  resembles  the  Long  Short  Prickly. 
Prickly  ;  but  it  is  shorter,  and  proportionally  PR^/L^E^Y 

J  *  SHORT  GKEEN 

thicker.     Its  length,  when  suitable  for  use,  is          PBICKLY. 
four  inches.     Skin  prickly,  green,  changing  to  yellow  at 
maturity ;    flesh  transparent,  greenish-white,  rather  seedy, 
but  tender,  crisp,  and  fine  flavored. 

The  variety  is  hardy  and  productive,  comes  early  into 
fruit,  and  is  one  of  the  best  for  pickling.  It  is  a  few  days 
later  than  the  Early  Cluster. 

The  form  of  this  variety  is  similar  to  that  -white  Span- 
of  the  White-spined.  The  fruit  measures  five  * 

inches  in  length,  two  inches  in  diameter, *and  is  generally 
somewhat  ribbed.  When  suitable  for  use,  the  skin  is  white  ; 
a  characteristic  by  which  the  variety  is  readily  distinguished 
from  all  others.  The  flesh  is  crisp,  tender,  and  well  fla- 
vored. At  maturity,  the  fruit  is  yellow. 

This  very  distinct  variety  is  extensively         White- 

srown  for  marketing,  both  at  the  North  and     EARLY  WHITE- 
SPINED.  NEW-     • 
South.    The  plants  grow  from  six  to  ten  feet      YOKK  MARKET. 

in  length ;  and,  like  those  of  the  Early  Frame,  are  of  a 
healthy,  luxurious  habit.  The  fruit  is  of  full 
medium  size,  straight,  and  well  formed,  —  six 
inches  in  length,  and  two  inches  and  a  half  in 
diameter ;  skin  deep  green ;  prickles  white ; 
flesh  white,  tender,  crispy,  and  of  remarkably 
fine  flavor.  As  the  fruit  ripens,  the  skin  gradu- 
ally becomes  paler,  and,  when  fully  ripe,  is 
nearly  white ;  by  which  peculiarity,  in  connec- 
tion with  its  white  spines,  the  variety  is  always 
readily  distinguishable. 

The  White-spined  is  one  of  the  best  sorts  for 
the  table  ;  and  is  greatly  prized  by  market-men 
on  account  of  its  color,  which  is  never  changed 
to  yellow,  though  kept  long  after  being  plucked.  It  is 


92  CUCURBITACEOUS  PLANTS. 

generally  thought  to  retain  its  freshness  longer  than  any 
other  variety,  and  consequently  to  be  well  fitted  for  trans- 
porting long  distances  ;  though,  on  account  of  its  peculiar 
color,  the  freshness  may  be  less  real  than  apparent. 

For  the  very  general  dissemination  of  this  variety,  the 
public  are,  in  a  great  degree,  indebted  to  the  late  Isaac 
Rand,  Esq.,  of  Boston,  Mass.,  whose  integrity  as  a  mer- 
chant, and  whose  skill  as  a  practical  vegetable  cultivator 
and  horticulturist,  will  be  long  remembered. 


THE    MELON. 

Of  the  Melon  there  are  two  species  in  general  cultiva- 
tion,—  the  Muskmelon  (Cucumis  melo)  and  the  Water- 
melon (Cucurbita  citrullus),  —  each,  however,  including 
many  varieties.  Like  the  Squash,  they  are  tender,  annual 
plants,  of  tropical  origin,  and  only  thrive  well  in  a  warm 
temperature.  "  The  climate  of  the  Middle  and  Southern 
States  is  remarkably  favorable  for  them  ;  indeed,  far  more 
so  than  that  of  England,  France,  or  any  of  the  temperate 
portions  of  Europe.  Consequently,  melons  are  raised  as 
field-crops  by  market-gardeners ;  and,  in  the  month  of 
August,  the  finest  citrons,  or  green-fleshed  melons,  may  be 
seen  in  the  markets  of  New  York  and  Philadelphia  in 
immense  quantities  ;  so  abundant,  in  most  seasons,  as  fre- 
quently to  be  sold  at  half  a  dollar  per  basket,  containing 
nearly  a  bushel  of  fruit.  The  warm,  dry  soils  of  Long 
Island  and  New  Jersey  are  peculiarly  favorable  to  the 
growth  of  melons  :  and,  even  at  low  prices,  the  product  is 
so  large,  that  this  crop  is  one  of  the  most  profitable."  — 
Downing. 

Through  the  extraordinary  facilities  now  afforded  by  rail- 
roads and  ocean  steam-navigation,  the  markets  of  all  the 
cities  and  large  towns  of  the  northern  portions  of  the  Unit- 


THE  MUSKMELON,  93 

ed  States,  and  even  of  the  Canadas,  are  abundantly  sup- 
plied within  two  or  three  days  from  the  time  of  gathering : 
and  they  are  retailed  at  prices  so  low,  as  to  allow  of  almost 
universal  consumption  ;  well  ripened  and  delicious  green- 
fleshed  citron-melons  being  often  sold  from  six  to  ten  cents 
each. 

Soil  and  Cultivation.  —  Both  the  Musk  and  the  Water- 
melon thrive  best  in  a  warm,  mellow,  rich,  sandy  loam,  and 
in  a  sheltered  exposure.  After  thoroughly  stirring  the  soil 
by  ploughing  or  spading,  make  the  hills  six  or  seven  feet 
apart  in  each  direction.  Previous  to  planting,  these  hills 
should  be  prepared  as  directed  for  the  Squash ;  making 
them  a  foot  and  a  half  or  two  feet  in  diameter,  and  twelve 
or  fifteen  inches  in  depth.  Thoroughly  incorporate  at  the 
bottom  of  the  hill  a  quantity  of  well-digested  compost,  equal 
to  three-fourths  of  the  earth  removed ;  and  then  add  suffi- 
cient fine  loam  to  raise  the  hill  two  or  three  inches  above 
the  surrounding  level.  On  the  top  of  the  hill  thus  formed, 
plant  twelve  or  fifteen  seeds  ;  and,  when  the  plants  are  well 
up,  thin  them  out  from  time  to  time  as  they  progress  in  size. 
Finally,  when  all  danger  from  bugs  and  other  insect  depre- 
dators is  past,  leave  but  two  or  three  of  the  most  stocky 
and  promising  plants  to  a  hill. 


THE    MUSKMELON. 

Cucumis  melo. 

The  seeds  of  the  Muskmelon  are  oval,  flattened,  gener- 
ally yellow,  but  sometimes  nearly  white,  about  four-tenths 
of  an  inch  in  length,  and  three-sixteenths  of  an  inch  in 
breadth,  —  the  size,  however,  varying  to  a  considerable 
extent  in  the  different  varieties.  An  ounce  contains  from 
nine  hundred  to  eleven  hundred  seeds  ;  and  they  retain  their 
germinative  properties  from  eight  to  ten  years. 


94  CUCURBITACEOUS  PLANTS. 

Varieties. — These  are  exceedingly  numerous,  in  conse- 
quence of  the  great  facility  with  which  the  various  kinds 
intermix  or  hybridize.  Varieties  are,  however,  much  more 
easily  produced  than  retained  ;  consequentfy,  old  names  are 
almost  annually  discarded  from  the  catalogues  of  seedsmen 
and  gardeners,  and  new  names,  with  superior  recommenda- 
tions, offered  in  their  stead.  The  following  list  embraces 
most  of  the  kinds  of  much  prominence  or  value  now  culti- 
vated :  — 

Fruit  nearly  spherical,  but  rather  longer 
Beechwood.  J 

than  broad,  —  usually  five  or  six  inches  in 

diameter ;  skin  greenish-yellow,  thickly  and  regularly  net- 
ted ;  flesh  green,  melting,  sugary,  and  excellent.  An  early 
and  fine  variety. 

Christiana  This  variety  was   originated  by  the   late 

Capt.  Josiah  Lovett,  of  Beverly,  Mass.  Form 
roundish;  size  rather  small, — average  specimens  measur- 
ing nearly  the  same  as  the  Green  Citron ;  skin  yellowish- 
green  ;  flesh  yellow,  sweet,  juicy,  and  of  good  quality.  Its 
early  maturity  is  its  principal  recommendation  ;  the  Green 
Citron,  Nutmeg,  and  many  other  varieties,  surpassing  it  in 
firmness  of  flesh,  sweetness,  and  general  excellence. 

It  would  probably  ripen  at  the  North,  or  in  short  seasons 
when  other  sorts  generally  fail. 

Citron.  Fruit  nearly  round,  but  flattened  slightly 

cSfowf LOBBKW  at  t"ie  ends?  —  deeply  and  very  regularly 
ribbed  ;  size  medium,  or  rather  small,  —  av- 
erage specimens  measuring  six  inches  in  diameter,  and  five 
inches  and  a  half  in  depth ;  skin  green  and  thickly  netted, 
—  when  fully  mature,  the  green  becomes  more  soft  and 
mellow,  or  of  a  yellowish  shade  ;  flesh  green,  quite  thick, 
very  juicy,  and  of  the  richest  and  most  sugary  flavor.  It 
is  an  abundant  bearer,  quite  hardy,  and  remarkably  uniform 


THE  MUSKMELON. 


in  its  quality.     It  is  deservedly  the  most  popular  as  a  market 
sort ;  and  for  cultivation  for  family  use,  every  thing  consid- 
ered, has  few  superiors. 
In  common   with  the 
Carolina      Watermelon, 
the  Green  Citron  is  ex- 
tensively  grown    at   the 
South    for    shipping    to 
the  northern  portions  of 
the   United  States ;    ap- 
pearing in  the  markets 
of  New  York  and  Bos- 
ton three  or  four  weeks  Green  Citron  Melon- 
in  advance   of   the    season  of  those    raised   in   the    same 
vicinity  in  the  open  ground. 


Early 
Cantaloupe. 


This  variety  possesses  little  merit  aside 
from  its  very  early  maturity.  It  is  a  round- 
ish melon,  flattened  a  little  at  the  ends,  ribbed,  and  of  small 
size ;  usually  measuring  nearly  five  inches  in  diameter. 
Skin  yellowish,  often  spotted  with  green,  and  sometimes  a 
little  warty ;  rind  quite  thick ;  flesh  reddish-orange,  sweet, 
and  of  good  flavor. 

It  is  exceedingly  variable  in  size,  form,  and  color. 


Fruit  very  oval,  large, 
strongly  ribbed  ;  skin  yel- 
low, very  thickly  netted, 
sometimes  so  closely  as 
to  cover  nearly  the  entire 
surface  ;  flesh  salmon- 
yellow,  remarkably  thick 
and  sweet,  but  not  fine- 
grained or  melting  when 
compared  with  the  more 
recent  and  improved  va- 
rieties. 


Large-ribbed  Netted. 
COMMON  MUSKMELON. 


96  CUGURBITACEOUS  PLANTS. 

Hardy  and  productive.  In  good  soil  and  favorable  sea- 
sons, the  fruit  sometimes  attains  a  length  of  fifteen  inches, 
and  weighs  upwards  of  twenty  pounds. 


Monroe's  Fruit  nearly  spherical,  but  tapering  slightly 

ttFl 
VU. 


Green  Flesh,    towards  the  stem,  rather  regularly  as  well  as 


distinctly  ribbed.  Its  diameter  is  about  five 
inches.  Cicatrix  large ;  skin  greenish-yellow,  thickly  and 
finely  netted  over  the  entire  surface  ;  rind  thin  ;  flesh  green, 
remarkably  transparent,  thick,  very  melting,  and  highly 
perfumed. 

Nutmeg.  Fruit  oval,  regularly  ribbed,  eight  or  nine 
inches  in  length,  and  six  inches  in  its  broadest 
diameter ;  skin  pale  green,  and  thickly  netted  ;  rind  thin  ; 
flesh  light  green,  rich,  sweet,  melting,  and  highly  per- 
fumed. 

The  Nutmeg  Melon  has  been  long  in  cultivation,  and  is 
almost  everywhere  to  be  found  in  the  vegetable-garden, 
though  seldom  in  a  perfectly  unmixed  state.  When  the 
variety  is  pure,  and  the  fruit  perfectly  ripened,  it  is  of  most 
delicious  excellence,  and  deservedly  ranked  as  one  of  "  the 
best." 

Pine-apple.  Form   roundish,    inclining   to    oval,    either 

without  ribs,  or  with  rib-markings  faintly  de- 
fined ;  size  small,  —  the  average  diameter  being  nearly  five 
inches  and  a  half;  skin  olive-green,  with  net-markings  more 
or  less  abundant ;  rind  thin ;  flesh  green,  melting,  "sweet, 
and  perfumed.  Season  early. 

It  is  an  excellent  sort,  easily  grown,  and  very  productive. 


Skillman's  This   variety   much   resembles   the   Pine- 

Fine-netted.  appie>  Form  rounded,  flattened  slightly  at 
the  ends ;  flesh  green,  sugary,  melting,  and  excellent.  It 
has  been  pronounced  "  the  earliest  of  the  green-fleshed  sorts." 


PERSIAN  MELONS.  97 

Fruit  of  medium  size,  or  small,  round,  Ward's  M"ec- 
and  regularly  ribbed  ;  skin  green,  sometimes 
softening  into  greenish-yellow  at  maturity,  and  so  thickly 
netted,  that  the  markings  often  nearly  cover  the  entire  sur- 
face ;  flesh  green,  moderately  thick,  very  melting,  and 
abounding  in  juice  of  remarkable  sweetness  and  excellence. 

The  plants  are  prolific ;  the  fruit  ripens  with  the  Green 
Citron,  and  the  variety  is  recommended  for  cultivation. 

A  recently  introduced,  roundish,  medium-     "White  Japan, 
sized,  or  rather  small  variety ;  skin  cream-white  and  very 
thin ;   flesh  thick,  remarkably  sweet 
and  fine   flavored,  —  if  the    fruit   is 
well  matured,   almost  rivalling  that 
of  the  Green  Citron.    It  ripens  early, 
and  is  quite  productive. 

Of  the  numerous  new  sorts  that 
have  been  offered  to  the  public  within 
the  past  two  or  three  years,  this  ap- 
pears to  be  one  of  the  most  desirable.  White  Japan  Melon- 


PERSIAN    MELONS.—  Trans. 

These  differ  remarkably  from  the  varieties  commonly 
cultivated.  They  are  destitute  of  the  thick,  hard  rind 
which  characterizes  the  common  sorts,  and  which  renders 
so  large  a  portion  of  the  fruit  useless.  On  the  contrary, 
the  Persian  Melons  are  protected  by  a  skin  so  thin  and  deli- 
cate, that  they  are  subject  to  injury  from  causes  that  would 
produce  no  perceptible  effect  on  the  sorts  in  general  cultiva- 
tion. As  a  class,  they  are  not  only  prolific,  but  their  flesh 
is  extremely  tender,  rich,  and  sweet,  and  flows  copiously 
with  a  cool  juice,  which  renders  them  still  more  grateful. 
They  are,  however,  not  early,  and,  for  their  complete  per- 
fection, require  a  long  and  warm  season. 


98  CUCURBITACEOUS  PLANTS. 

The  numerous  varieties  —  few  of  which  have  been  grown 
to  any  extent  in  this  country  —  will  be  found  described  in 
the  "FIELD  AND  GARDEN  VEGETABLES  OF  AMERICA." 


THE    WATERMELON. 

Cucurbita  citrullus. 

Plant  running,  —  the  length  varying  from  eight  to  twelve 
feet ;  leaves  bluish-green,  five-lobed,  the  lobes  rounded  at 
the  ends  ;  flowers  pale  yellow,  an  inch  in  diameter ;  fruit 
large,  roundish  or  oblong,  green,  or  variegated  with  different 
shades  of  green  ;  seeds  oval,  flattened,  half  an  inch  long, 
five-sixteenths  of  an  inch  broad,  —  the  color  varying  accord- 
ing to  the  variety,  being  either  red,  white,  black,  yellowish, 
or  grayish-brown.  An  ounce  contains  from  a  hundred  and 
seventy-five  to  two  hundred  seeds,  and  they  retain  their 
vitality  eight  years. 

The  Watermelon  is  more  vigorous  in  its  habit  than 
the  Muskmelon,  and  requires  more  space  in  cultivation  ; 
the  hills  being  usually  made  eight  feet  apart  in  each  direc- 
tion. It  is  less  liable  to  injury  from  insects,  and  the  crop  is 
consequently  much  more  certain.  The  seed  should  not  be 
planted  till  May,  or  before  established  warm  weather ;  and 
but  two  good  plants  allowed  to  a  hill. 

The  varieties  are  as  follow  :  — 

Apple-seeded  ^  ratner  small,  nearly  round  sort,  deriv- 
ing its  name  from  its  small,  peculiar  seeds, 
which,  in  form,  size,  and  color,  are  somewhat  similar  to 
those  of  the  apple.  Skin  deep,  clear  green  ;  rind  very  thin  ; 
flesh  bright  red  to  the  centre,  sweet,  tender,  and  well  fla- 
vored. It  is  hardy,  bears  abundantly,  seldom  fails  to  ripen 
perfectly  in  the  shortest  seasons,  and  keeps  a  long  time  after 
being  gathered. 


THE    WATERMELON.  99 

Fruit  of  large  size,  roundish  or  oblong,  Black  Spanish. 
generally  more  or  less  distinctly  ribbed ; 
skin  very  dark  or  blackish-green  ;  rind  half  an  inch  thick  ; 
flesh  deep  red  (contrasting  finely  with  the  deep-green  color 
of  the  skin),  fine-grained,  sugary,  and  of  excellent  flavor. 
The  variety, is  hardy,  productive,  matures  its  fruit  in  the 
Northern  and  Eastern  States,  and  is  decidedly  one  of  the 
best  for  general  cultivation.  Seeds  dark  brown,  or  nearly 
black. 


The  Bradford  is  a  highly  prized  South-  Bradford. 

Carolina  variety  ;  size  large  ;  form  oblong  ;  w-  D-  BrincUe. 
skin  dark  green,  with  gray,  longitudinal  stripes,  mottled 
and  reticulated  with  green  ;  rind  not  exceeding  half  an  inch 
in  thickness  ;  seed  yellowish- white,  slightly  mottled,  and 
with  a  yellowish-brown  stripe  around  the  edge  ;  flesh  fine 
red  to  the  centre  ;  flavor  fine  and  sugary  ;  quality  "  best." 

Fruit  of  large  size,  and  of  an  oblong  form, 
usually  somewhat  swollen  towards  the  blossom-          Carolina. 


Carolina  "Watermelon. 


end  ;  skin  deep  green,  variegated  with  pale  green  or  white  ; 
flesh  deep  red,  not  fine-grained,  but  crisp,  sweet,  and  of 
fair  quality ;  fruit  frequently  hollow  at  the  centre  ;  seeds 
black. 

This  variety  is  extensively  grown  in  the  Southern  States 


100  CUCURBITACEOUS   PLANTS. 

for  exportation  to  the  North,  where  it  appears  in  the  mar- 
kets about  the  beginning  of  August,  and  to  some  extent  in 
July.  Many  of  the  specimens  are  much  less  marked  with 
stripes  and  variegations  than  the  true  Carolina  ;  and  some 
shipments  consist  almost  entirely  of  fruit  of  a  uniform  deep- 
green  color,  but  of  the  form  and  quality  of  the  Carolina. 

Downing  mentions  a  sub-variety  with  pale-yellow  flesh 
and  white  seeds. 

Citron  "Water-  Fruit  nearly  spherical,  six  or  seven  inches 
melon.  jn  Diameter  ;  color  pale  green,  marbled  with 

darker  shades  of  green  ;  flesh  white,  solid,  tough,  seedy, 

and  very  squashy  and  unpalata- 
ble in  its  crude  state.  It  ripens 
late  in  the  season,  and  will  keep 
until  December.  "It  is  em- 
ployed in  the  making  of  sweet- 
meats and  preserves  by  remov- 
ing the  rind,  or  skin,  and  seeds, 
cutting  the  flesh  into  convenient 
bits,  and  boiling  in  sirup  which 

Citron  Watermelon.  hag    been    flavored   with    ginger, 

lemon,  or  some  agreeable  article.  Its  cultivation  is  the 
same  as  that  of  other  kinds  of  melons."  —  "  New  American 
Cyclopaedia." 


Clarendon  ^*ze  *aroe  >  form  oblong  ;  skin  mottled-gray, 
W.  D.  Brinckle.  with  dark  -green,  interrupted,  longitudinal 
D<  stripes,  irregular  in  their  outline,  and  com- 
posed of  a  succession  of  peninsulas  and  isthmuses  ;  rind 
thin,  not  exceeding  half  an  inch  ;  seed  yellow,  with  a  black 
stripe,  extending  round  the  edge,  and  from  one  to  three 
black  spots  on  each  side,  —  the  form  and  number  corre- 
sponding on  the  two  sides  ;  flesh  scarlet  to  the  centre  ;  flavor 
sugary  and  exquisite,  and  quality  "  best/' 

This  fine  melon  originated  in  Clarendon  County,  S.C.  ; 


THE    WATERMELON.  101 

1  and,  when  pure,  may  at  all  times  be  readily  recognized  by 
the  peculiarly  characteristic  markings  of  the  seeds. 

A  large,  pale-green  sort ;  when  unmixed,  Ice  cream. 
readily  distinguishable  from  all  other  varie- 
ties. Form  nearly  round,  but  sometimes  a  little  depressed 
at  the  extremities ;  rind  thicker  than  in  most  varieties ; 
flesh  white,  sweet,  and  tender,  and  of  fine  flavor ;  seeds 
white. 

It  is  prolific,  early,  and  well  adapted  for  cultivation  in 
cold  localities,  or  where  the  seasons  are  too  short  for  the 
successful  culture  of  the  more  tender  and  late  kinds.  Its 
pale-green  skin,  white  flesh,  and  white  seeds,  are  its  promi- 
nent distinctive  peculiarities. 

This  variety  is  said  to  have  been  introduced  imperial, 
from  the  Mediterranean.  Fruit  round  or  ob- 
late, and  of  medium  size  ;  skin  pale  green,  with  stripes  and 
variegations  of  white  or  paler  green  ;  rind  thin  ;  flesh  pale 
red,  crisp,  sweet,  and  of  excellent  flavor ;  seeds  reddish- 
brown.  Very  productive,  but  requires  a  .warm  situation 
and  a  long  season  for  its  complete  perfection. 

This  variety  is  similar  to  the  Mountain  Mountain 
Sweet.  It  is  of  large  size,  long,  and  of  an  prou  * 

oval  form.  Skin  striped  and  marbled  with  paler  and 
deeper  shades  of  green ;  rind  thin,  measuring  scarcely 
half  an  inch  in  thickness  ;  flesh  scarlet,  a  little  hollow  at 
the  centre,  crisp,  sugary,  and  of  excellent  flavor. 

Like  the  Mountain  Sweet,  it  is  a  favorite  market  sort. 
It  is  not  only  of  fine  quality,  but  very  productive.  Seeds 
russet-brown. 

A  large,  long,  oval  variety,  often  contract-  Mountain 
ed  towards  the  stem  in  the  form  of  a  neck ;  Sweet, 

skin  striped  and  marbled  with  different  shades  of  green ; 


102  CUCUKBITACEOUS  PLANTS. 

rind  rather  thin,  measuring  scarcely  half  an  inch  in  thick- 
ness ;  flesh  scarlet,  and  solid  quite  to  the  centre  ;  seeds  pale 


Mountain  Sweet  Watermelon. 

russet-brown,  but  often  of  greater  depth  of  color  in  per- 
fectly matured  specimens  of  fruit. 

A  popular  and  extensively  cultivated  variety,  quite  hardy, 
productive,  and  of  good  quality.  "  For  many  years  it  was 
universally  conceded  to  be  the  best  market  sort  cultivated 
in  the  Middle  States,  but  of  late  has  lost  some  of  the  prop- 
erties that  recommended  it  so  highly  to  favor.  This  dete- 
rioration has  probably  been  owing  to  the  influence  of  pollen 
from  inferior  kinds  grown  in  its  vicinity."  No  variety  will 
long  remain  pure,  unless  planted  apart  from  all  others. 

Odell's  Large         A   remarkably   large   variety ;    the    fruit 

White.  .  .  ,  .  .  , 

W.  D.  Brinckie.     sometimes    weighing    sixty    pounds ;     form 

round ;  skin  gray,  with  fine  green  network 
spread  over  its  uneven  surface  ;  rind  nearly  three-fourths 
of  an  inch  in  thickness;  seeds  large,  grayish -black,  and 
not  numerous  ;  flesh  pale  red ;  flavor  fine  ;  quality  very 
good.  Productiveness  said  to  exceed  that  of  most  other 
kinds. 

Its  large  size,  and  long-keeping  quality  after  being  sepa- 
rated from  the  vine,  will  recommend  the  variety,  especially 
for  the  market. 


THE    WATERMELON.  103 

Form   oval,   of    medium    size ;    skin   pale 
green,  marbled  with  shades  of  deeper  green ; 
rind  half  an  inch  in  depth,  or  of  medium  thickness  ;  flesh 
red,  not  fine-grained,  but  tender,  sweet,  and  of  good  quality. 
When  in  its  mature  state,  the  rind  separates  readily  from  the 
flesh,  in  the  manner  of  the  peel  from  the  flesh  of  an  orange. 

When  first  introduced,  the  variety  was  considered  one  of 
the  best  quality ;  but  it  appears  to  have  in  some  degree 
deteriorated,  and  now  compares  unfavorably  with  many 
other  sorts. 

Fruit   oblong,    very   large,    often    sixteen         Pie-melon, 
inches  and  upwards  in  length,  and  from  eight          SM-MELO" 
to  ten  inches   in  diameter ;   skin  yellowish- 
green,  marbled  with  different  shades  of  light-green  or  pea- 
green  ;  flesh  white,  succulent,  somewhat  tender,  but  quite 
unpalatable,  or  with  a  squash-like  flavor,  in  its  crude  state. 
As  intimated  by  the  name,  it  is  used  only  for  culinary  pur- 
poses. 

This  melon  should  be  cooked  as  follows  :  After  removing 
the  rind,  cut  the  flesh  into  pieces  of  convenient  size,  and 
stew  until  soft  and  pulpy.  Lemon-juice,  sugar,  and  spices 
should  then  be  added ;  after  which,  proceed  in  the  usual 
manner  of  making  pies  from  the  apple  or  any  other  fruit. 
If  kept  from  freezing,  or  from  dampness  and  extreme  cold, 
the  Pie-melon  may  be  preserved  until  March. 

Size  large  ;  form  oblong  ;  skin  dark  green,  Kavenscroft. 
faintly  striped  and  marked  with  green  of  a  w'  D'  Brinckle- 
lighter  shade,  and  divided  longitudinally  by  sutures  from  an 
inch  and  a  quarter  to  two  inches  apart ;  rind  not  more  than 
half  an  inch  in  thickness  ;  seed  cream-color,  tipped  with 
brown  at  the  eye,  and  having  a  brown  stripe  around  the 
edge  ;  flesh  fine  red,  commencing  abruptly  at  the  rind,  and 
extending  to  the  centre  ;  flavor  delicious  and  sugary  ;  qual- 
ity "  best." 


104  CUOURBITACEOUS  PLANTS. 

This  valuable  Watermelon  originated  with  Col.  A.  Gr. 
Sumner  of  South  Carolina. 

Souter.  Size  large,  sometimes  weighing  twenty  or 

W.  D.  Brinckie.  tllirty  poun(js ;  form  oblong,  occasionally 
roundish ;  skin  peculiarly  marked  with  finely  reticulated, 
isolated  gray  spots,  surrounded  by  paler  green,  and  having 
irregular,  dark-green,  longitudinal  stripes  extending  from 
the  base  to  the  apex ;  rind  thin,  about  half  an  inch  thick ; 
seed  pure  cream-white,  with  a  faint  russet  stripe  around  the 
edge  ;  flesh  deep  red  to  the  centre  ;  flavor  sugary  and  deli- 
cious ;  quality  "  best."  Productiveness  said  to  be  unusually 
great. 

This   excellent   variety   originated   in    Sumter   District, 

s.c. 


PRICKLY-FRUITED   GHERKIN. 

Gherkin.  —  West-Indian  Cucumber.  —  Jamaica  Cucumber.  — 
Cucumis  anguria. 

This  species  is  said  to  be  a  native  of  Jamaica.  The 
habit  of  the  plant  is  similar  to  that  of  the  Globe  Cucum- 
ber, and  its  season  of  maturity  is  nearly  the  same.  The 
surface  of  the  fruit  is  thickly  set  with  spiny  nipples,  and  has 
an  appearance  very  unlike  that  of  the  Common  Cucumber. 
It  is  comparatively  of  small  size,  and  of  a  regular,  oval 
form,  —  generally  measuring  about  two  inches  in  length  by 
an  inch  and  a  third  in  its  largest  diameter  ;  color  pale  green  ; 
flesh  greenish- white,  very  seedy  and  pulpy.  The  seeds  are 
quite  small,  oval,  flattened,  yellowish-white,  and  retain  their 
vitality  five  years. 

It  is  somewhat  later  than  the  Common  Cucumber,  and 
requires  nearly  the  whole  season  for  its  full  development. 
Plant  in  hills  about  five  feet  apart ;  cover  the  seeds  scarcely 
half  an  inch  deep,  and  leave  three  plants  to  a  hill. 


THE  PUMPKIN.  105 

The  Prickly-fruited  Gherkin  is  seldom  served  at  table 
sliced  in  its  crude  state.  It  is  principally  grown  for  pick- 
ling ;  for  which  purpose  it  should  be  plucked  when  about 
half  grown,  or  while  the  skin  is  tender  and  can  be  easily 
broken  by  the  nail.  As  the  season  of  maturity  approaches, 
the  rind  gradually  hardens,  and  the  fruit  becomes  worthless. 
In  all  stages  of  its  growth,  the  flesh  is  coarse  and  spongy, 
and,  in  the  process  of  pickling,  absorbs  a  large  quantity  of 
vinegar. 


THE    PUMPKIN. 

Cucurbita  pepo. 

Under  this  head,  on  the  authority  of  the  late  Dr.  T.  "W. 
Harris,  should  probably  be  included  "  the  common  New- 
England  Field-pumpkin,  the  Bell-shaped  and  Crook-necked 
winter  squashes,  the  Canada  Crook-necked,  the  Custard 
squashes,  and  various  others." 

The  term  cx  pumpkin,"  as  generally  used  in  this  country 
by  writers  on  gardening  and  agriculture,  and  as  popularly 
understood,  includes  only  the  few  varieties  of  the  Common 
New-England  Pumpkin  that  have  been  long  grown  in  fields 
in  an  extensive  but  somewhat  neglectful  manner  ;  the  usual 
practice  being  to  plant  a  seed  or  two  at  certain  intervals  in 
fields  of  corn  or  potatoes,  and  afterwards  to  leave  the  grow- 
ing vines  to  the  care  of  themselves.  Even  under  these 
circumstances,  a  ton  is  frequently  harvested  from  a  single 
acre,  in  addition  to  a  heavy  crop  of  corn  or  potatoes. 

The  Pumpkin  was  formerly  much  used  in  domestic  econ- 
omy ;  but  since  the  introduction  of  the  Crook-necks,  Boston 
Marrow,  Hubbard,  and  other  improved  varieties  of  squash- 
es, it  has  gradually  fallen  into  disuse,  and  is  now  cultivated 
principally  for  agricultural  purposes. 

Varieties.  —  The  following  are  the  principal  varieties, 
although  numerous  intermediate  sorts  occur,  more  or  less 


106  CUCURBITACEOUS  PLANTS. 

distinct,   as  well   as   more   or  less   permanent  in   charac- 
ter:— 

Canada  The    Canada  Pumpkin   is   of  an   oblate 

VEE^O^PU™.  form'  inclining  to  conic,  and  is  deeply  and 
regularly  ribbed.  When  well  grown,  it  is 
of  large  size,  and  often  measures  thirteen  or  fourteen 
inches  in  diameter,  and  ten  inches  in  depth.  Color  fine, 
deep  orange-yellow  ;  skin,  or  shell,  rather  thick  and  hard ; 
flesh  yellow,  fine-grained,  sweet,  and  well  flavored.  Hardy 
and  productive. 

Compared  with  the  Common  Field  variety,  the  Canada  is 
much  more  flattened  in  its  form,  more  regularly  and  deeply 
ribbed,  of  a  deeper  and  richer  color ;  and  the  flesh  is  gen- 
erally much  sweeter,  and  less  coarse  and  stringy  in  its  tex- 
ture. It  seems  adapted  to  every  description  of  soil ;  thrives 
well  in  all  climates  ;  and  is  one  of  the  best  sorts  for  agri- 
cultural purposes,  as  well  as  of  good  quality  for  the  table. 

Cheese  The  plants  of  this  variety  are  remarkably 

Pumpkin.  ,      .  .  .    I 

strong  and  vigorous,   with  Iar£e,   deep-green 

leaves.  The  fruit  is  much  flattened,  deeply  and  rather  reg- 
ularly ribbed,  broadly  dishing  about  the  stem,  and  basin-like 
at  the  opposite  extremity.  It  is  of  large  size,  and,  when 
well  grown,  often  measures  fifteen  or  sixteen  inches  in  diam- 
eter, and  nine  or  ten  inches  in  depth.  Skin  fine,  deep  red- 
dish-orange, and,  if  the  fruit  is  perfectly  matured,  quite  hard 
and  shell-like  ;  flesh  very  thick,  yellow,  fine-grained,  sweet, 
and  well  flavored.  The  seeds  are  not  distinguishable  from 
those  of  the  Common  Field-pumpkin. 

The  Cheese  Pumpkin  is  hardy,  remarkably  productive, 
and  much  superior  in  all  respects  to  most  of  the  field-grown 
sorts. 

Common  Fruit  rounded,  usually  a  little  more  deep 

YepumiSi?i1.d"    tnan  broad,  flattened  at  the  ends,  and  rather 

regularly,   and    more    or    less   prominently, 


THE  PUMPKIN.  107 

ribbed.  Its  size  is  much  affected  by  soil,  season,  and  the 
purity  of  the  seed.  Av- 
erage specimens  will 
measure  fourteen  inches 
in  length,  and  eleven  or 
twelve  inches  in  diameter. 
Color  rich,  clear  orange- 
yellow  ;  skin,  or  rind,  i1 
the  fruit  is  well  matured, 
rather  dense  and  hard ; 
flesh  variable  in  thick- 
ness, but  averaging  an 
inch  and  a  half,  of  a 
yellow  color,  generally  Commou  Yellow  rield.pumpkin. 

coarse-grained,  and  often 

stringy,  but  sometimes  of  fine  texture,  dry;  and  of  good 
quality ;  seeds  of  medium  size,  cream-yellow. 

The  cultivation  of  the  Common  Yellow  Field -pumpkin 
in  this  country  is  almost  coeval  with  its  settlement.  For  a 
long  period,  few,  if  any,  of  the  numerous  varieties  of 
squashes,  now  so  generally  disseminated,  were  known  ;  and 
the  Pumpkin  was  not  only  extensively  employed  as  a  mate- 
rial for  pies,  but  was  much  used  as  a  vegetable,  in  the  form 
of  squash,  at  the  table.  By  many  it  is  still  highly  esteemed, 
and  even  preferred  for  pies  to  •  the  squash,  or  the  more  im- 
proved varieties  of  pumpkins  ;  but  its  cultivation  at  present 
is  rather  for  agricultural  than  for  culinary  purposes. 

A  large,  yellow,  field  variety,   not  unlike     Connecticut 
the   Common  Yellow   in   form,   but  with  a      Field-pump- 
softer  skin,  or  shell.     It  is  prolific,  of  fair 
quality  as  an  esculent,  and  one  of  the  best  for  cultivating 
for  stock  or  for  agricultural  purposes. 

Fruit  oval,  much  elongated,  the  length  Long  Yellow 
usually  nearly  twice  the  diameter.  Well-  e  km?311 


108  CUGURBITAQEOUS  PLANTS. 

grown  specimens  measure  sixteen  to  twenty  inches  in  length, 
and  nine  or  ten  inches  in  diameter ;  surface  somewhat 
ribbed,  but  with  the  markings  less  distinct  than  those  of 
the  Common  Yellow ;  color  bright  orange-yellow ;  skin 
somewhat  tender,  generally  easily  broken  by  the  nail ; 
flesh  an  inch  and  a  half  in  thickness,  yellow,  of  good  but 
not  fine  quality,  usually  sweet,  but  watery,  and  of  no  great 
value  for  the  table. 

It  yields  abundantly  ;  is  well  adapted  for  planting  among 
corn  or  potatoes  ;  may  be  profitably  raised  for  feeding  out 
to  stock ;  keeps  well  when  properly  stored ;  and  selected 
specimens  will  afford  a  tolerable  substitute  for  the  Squash  in 
the  kitchen,  particularly  for  pies. 

Between  this  and  the  Common  Yellow  there  are  various 
intermediate  sorts  ;  and,  as  they  readily  hybridize  with  each 
other,  it  is  with  difficulty  that  these  varieties  can  be  pre- 
served in  a  pure  state.  Only  one  of  the  sorts  should  be 
cultivated,  unless  there  is  sufficient  territory  to  enable  the 
cultivator  to  allow  a  large  distance  between  the  fields  where 
the  different  varieties  are  grown. 

Nantucket  Form  flattened  or  depressed,  but  sometimes 
»iSooE~!-HEELALi>  °kl°no  or  bell -shaped,  often  faintly  ribbed ; 
size  medium  or  rather  small ;  color  deep 
green,  somewhat  mellowed  by  exposure  to  the  sun,  or  at 
full  maturity ;  skin,  or  shell,  thick  and  hard,  and  more  or 
less  thickly  covered  with  prominent,  wart-like  excrescences  ; 
flesh  quite  thick,  yellow,  sweet,  fine-grained,  and  of  excel- 
lent flavor,  —  comparing  favorably  in  all  respects  with  that 
of  the  Sugar  Pumpkin.  It  is  a  productive  sort,  and  its 
flesh  much  dryer  and  more  sugary  than  the  peculiar,  green, 
and  warty  appearance  of  the  fruit  would  indicate. 

When  cooked,  it  should  be  divided  into  pieces  of  con- 
venient size  ;  the  seeds,  and  loose,  stringy  parts,  removed 
from  the  inner  surface  of  the  flesh,  and  then  boiled  or  baked 
in  the  skin,  or  shell ;  afterwards  scooping  out  the  flesh,  as  is 


THE  PUMPKIN.  109 

practised  with  the  Hubbard  Squash,  or  other  hard-shelled 
varieties  of  pumpkins.  It  is  an  excellent  pie-variety,  and 
selected  specimens  will  be  found  of  good  quality  when  served 
as  squash  at  the  table.  Season  from  February  to  March. 

Fruit  similar  to  the  Common  Yellow  Field-  striped  Field- 
pumpkin.  The  size,  however,  will  average  PumP  "n- 
less  ;  although  specimens  may  sometimes  be  procured  as 
large  as  the  dimension  given  for  the  Common  Yellow. 
Color  yellow,  striped  and  variegated  with  green,  —  after 
being  gathered,  the  gr.een  becomes  gradually  softer  and 
paler,  and  the  yellow  deeper ;  flesh  yellow,  moderately 
thick,  and,  though  by  some  considered  of  superior  quality, 
has  not  the  fine,  dry,  and  well-flavored  character  essential 
for  table  use  ;  seed  similar  to  the  foregoing  sorts. 

The  Striped  Field-pumpkin  is  hardy,  and  yields  well.  It 
is,  however,  exceedingly  liable  to  hybridize  with  all  the 
varieties  of  the  family,  and  is  with  difficulty  preserved  in 
an  unmixed  condition. 

Fruit  eight  or  nine  inches  at  its  broadest        Sugar-pump- 
diameter,   and  six  inches  in  depth ;    form         SMALL^UGAE- 
much  depressed,  usually  broadest  near  the 
middle,   and  more   or  less  distinctly  ribbed ;    skin  bright 
orange-yellow  when  the  fruit  is  well 
ripened,   hard    and   shell-like,    and 
not  easily  broken  by  the  nail ;  stem 
quite  long,  greenish,  furrowed,  and 
somewhat  reticulated  ;  flesh  of  good 
thickness,  light  yellow,  fine-grained, 
sweet,  and  well  flavored ;    seeds  of 
smaller  size  than,  but  in  other  re- 
spects similar  to,  those  of  the  Field- 
pumpkin. 

The  variety  is  the  smallest  of  the 
sorts  usually  employed  for  field  cul- 
tivation. It  is,  however,  a  most  sugar-pumpkin. 


110  CUCUEBITACEOUS   PLANTS. 

abundant  bearer,  rarely  fails  in  maturing  its  crops  perfectly, 
is  of  first-rate  quality,  and  may  be  justly  styled  an  acquisi- 
tion. For  pies,  it  is  not  surpassed  by  any  of  the  family ; 
and  it  is  superior  for  table  use  to  many  of  the  garden 
squashes.  The  facility  with  which  it  hybridizes,  or  mixes 
with  other  kinds,  renders  it  extremely  difficult  to  keep  the 
variety  pure  ;  the  tendency  being  to  increase  in  size,  to  grow 
longer  or  deeper,  and  to  become  warty,  —  either  of  which 
conditions  may  be  considered  an  infallible  evidence  of  de- 
terioration. 

Varieties  sometimes  occur  more  or  less  marbled  and 
spotted  with  green ;  the  green,  however,  often  changing  to 
yellow  after  harvesting. 


THE    SQUASH. 

All  the  varieties  are  tender  annuals,  and  of  tropical  ori- 
gin. They  thrive  well  only  in  a  warm  temperature ;  and 
the  seed  should  not  be  sown  in  spring  until  all  danger  from 
frost  is  past,  and  the  ground  is  warm  and  thoroughly  settled  ; 
as,  aside  from  the  tender  nature  of  the  plant,  the  seed  is 
extremely  liable  to  rot  in  the  ground  in  continued  damp  and 
cold  weather. 

Any  good,  well-enriched  soil  is  adapted  to  the  growth  of 
the  Squash.  The  hills  should  be  made  from  eight  to  ten 
inches  in  depth,  two  feet  in  diameter,  and  then  filled  within 
three  or  four  inches  of  the  surface  with  well-digested  com- 
post ;  afterwards  adding  sufficient  fine  loam  to  raise  the  hill 
an  inch  or  two  above  the  surrounding  level.  On  this, 
plant  twelve  or  fifteen  seeds,  covering  three-fourths  of  an 
inch  deep.  Keep  the  earth  about  the  plants  loose  and  clean, 
and  from  time  to  time  remove  the  surplus  vines,  leaving  the 
most  stocky  and  vigorous.  Three  plants  are  sufficient  for 
a  hill,  to  which  number  the  hills  should  ultimately  be 
thinned ;  making  the  final  thinning  when  all  danger  from 


THE  SQUASH.  Ill 

bugs  and  other  vermin  is  past.  The  dwarfs  may  be  planted 
four  feet  apart ;  but  the  running  sorts  should  not  be  less 
than  six  or  eight.  The  custom  of  cutting  or  nipping  off 
the  leading  shoot  of  the  running  varieties  is  now  practised 
to  some  extent,  with  the  impression  that  it  both  facilitates 
the  formation  of  fruitful  laterals  and  the  early  maturing 
of  the  fruit.  Whether  the  amount  of  product  is  increased 
by  the  process,  is  not  yet  determined. 

In  giving  the  following  descriptions,  no  attempt  has  been 
made  to  present  them  under  scientific  divisions  ;  but  they 
have  been  arranged  as  they  are  in  this  country  popularly 
understood  :  — 

Summer  Varieties :  — 

Plant  running,  not  of  stocky  habit,  but  Apple  Squash, 
healthy  and  vigorous  ;  fruit  obtusely  conical, 
three  inches  broad  at  the  stem,  and  two  inches  and  a  half 
in  depth ;  skin  yellowish- white,  thin  and  tender  while  the 
fruit  is  young,  hard  and  shell-like  when  ripe  ;  flesh  dry  and 
well  flavored  in  its  green  state,  and  often  of  good  quality  at 
full  maturity. 

The  fruit  is  small ;  and,  on  this  account,  the  variety  is 
very  little  cultivated. 

Plant  dwarfish  or  bushy  in  habit,  gener-     Bush  Summer 
ally  two  feet  and  a  half  in  height  or  length  ; 
fruit  largest  at  the  blossom-end,  and  taper- 
ing  gradually  to  a  neck,  which  is  solid,  and      \VAK?EVD  sc 

*  ,  .  HECK. 

more  or  less  curved ;  average  specimens, 
when  suitable  for  use,  measure  eight  inches  in  length,  and 
three  inches  in  diameter  at  the  broadest  part ;  color  clear, 
bright  yellow  ;  skin  very  warty,  thin,  and  easily  broken  by 
the  nail  while  the  fruit  is  young,  and  suitable  for  use.  As 
the  season  of  maturity  approaches,  the  rind  gradually  be- 
comes firmer,  and,  when  fully  ripe,  is  hard  and  shell-like  ; 
flesh  greenish-yellow,  dry,  and  well  flavored  ;  seeds  small, 


112 


CVCURBITACEOUS  PLANTS. 


broad  in  proportion  to  the  length,  and  of  a  pale-yellow 
color ;  four  hundred  are  contained  in  an 
ounce. 

The  Bush  Summer  Crookneck  is  gener- 
ally esteemed  the  finest  of  the  summer 
varieties,  but  is  used  only  while  young  and 
tender,  or  when  the  skin  can  be  easily 
pierced  or  broken  by  the  nail.  After  the 
fruit  hardens,  the  flesh  becomes  watery, 
coarse,  strong-flavored,  and  unfit  for  table 
use. 

On  account  of  the  dwarfish  character 
of  the  plants,  the  hills  may  be  made  four 
feet  apart. 

As  a  class,  the  summer  varieties  are 
Bush  summer  warted  greatly  inferior  to  the  later  sorts  in  fineness 
of  texture,  sweetness  and  delicacy  of  flavor. 


Crookneck  Squash. 


This  is  a  Sub-variet7  of  the  Early  Yellow 
loped.  Scalloped.     The  plant  has  the  same  dwarf 

WHITE  PATTYPAN. 

CTMLINO.  WHITE      habit,  and  the  fruit  is  nearly  of  the  same 

SUMMER  SCAL-  * 

size  and  form.  The  principal  distinction 
between  the  varieties  consists  in  the  difference  of  color. 

By  some,  the  White  variety  is  considered  a  little  inferior 
in  fineness  of  texture  and  in  flavor  to  the  Yellow ;  though 
the  White  is  much  the  more  abundant  in  the  markets.  Both 
of  the  varieties  are  hardy  and  productive  ;  and  there  is  but 
little  difference  in  the  season  of  their  maturity. 

In  the  month  of  June,  large  quantities  are  shipped  from 
the  Southern  and  Middle  States  to  the  North  and  East, 
where  they  anticipate  from  two  to  three  weeks  the  products 
of  the  home-market  gardens  ;  the  facilities  afforded  by  steam 
transportation  rendering  nearly  profitless  the  efforts  of  gar- 
deners to  obtain  an  early  crop.  As  the  variety  keeps  well, 
and  suffers  little  from  transportation,  the  squashes  are  gen- 
erally found  fresh  and  in  good  order  on  their  arrival. 


THE  SQUASH.  113 

Plant  dwarf,  of  rather  erect  habit,  and  Early  Yellow 
about  two  feet  and  a  half  in  height ;  fruit  loped, 

somewhat  of  a  hemispherical  form,  expanded     CLoIwI?£i-TTp!N!'~ 

.          .  1  YELLOW    SUMMER 

at  the  edge,  which  is  deeply  and  very  regu-          SCALLOP. 

larly  scalloped.     When  suitable  for  use,  it  measures  nearly 

five  inches  in  diameter,   and  three   inches  in  depth  ;  but, 

when   fully  matured,  the  diameter   is 

often  ten   or  twelve  inches,  and  even 

upwards.     Color   yellow ;    skin,  while 

young,  thin,  and   easily  pierced,  —  at 

maturity,    hard    and    shell-like ;    flesh 

pale  yellow,  tolerably  fine-grained,  and 

well  flavored,  —  not,  however,  quite  so 

dry  and  sweet  as  that  of  the  Summer  Early  Yellow  Bush  Scall°Ped- 

Crookneck ;    seeds  broader  in  proportion   to   their   length 

than  the  seeds  of  most  varieties,  and  of  small  size,  —  four 

hundred  and  twenty-five  weigh  an  ounce. 

This  variety  has  been  common  to  the  gardens  of  this 
country  for  upwards  of  a  century,  during  which  period 
the  form  and  general  character  have  been  very  slightly,  if 
at  all,  changed.  When  grown  in  the  vicinity  of  the  Bush 
Slimmer  Crookneck,  the  surface  sometimes  exhibits  the 
same  wart-like  excrescences  ;  but  there  is  little  difficulty  in 
procuring  seeds  that  will  prove  true  to  the  description  above 
given. 

Like  the  Summer  Crookneck,  the  scalloped  squashes  are 
used  while  young  or  in  a  green  state.  After  the  hardening 
of  the  skin,  or  shell,  the  flesh  generally  becomes  coarse, 
watery,  strong  flavored,  and  unfit  for  the  table. 

An  ornamental  variety,  generally  cultivated  Egg  Squash, 
for  its  peculiar  egg-like  fruit,  which  usually 
measures  three  inches  in  length,  and  two  inches  or  two  and  a 
half  in  diameter.  Skin,  or  shell,  white.  It  is  seldom  used 
as  an  esculent ;  though,  in  its  young  state,  the  flesh  is  quite 
similar  in  flavor  and  texture  to  that  of  the  scalloped  varie- 

8 


114  CUCURBITACEOUS  PLANTS. 

ties.  "  If  trained  to  a  trellis,  or  when  allowed  to  cover  a 
dry  branching  tree,  it  is  quite  ornamental,  and,  in  its  ripened 
state,  is  quite  interesting,  and  attractive  at  public  exhibi- 
tions." Increase  of  size  indicates  mixture  or  deterioration. 

Green-striped  "  Plant  dwarf,  but  of  strong  and  vigorous 

habit ;  fruit  of  small  size,  bell-shaped  ;    col- 
ors dark  green  and  white,  striped. 

"An  early  but  not  productive  sort,  little  cultivated  at  the 
North  or  East,  but  grown  to  a  considerable  extent  for  the 
New- York  market.  It  is  eaten  both  while  green  and  when 
fully  ripe." 

Large  A  large  variety  of  the  Bush  or  Dwarf 

SUC™SkntS:ted  Summer  Crookneck.  Plant  twelve  feet 
and  upwards  in  length,  running ;  fruit  of 
the  form  of  the  last  named,  but  of  much  greater  propor- 
tions, —  sometimes  attaining  a  length  of  nearly  two  feet ; 
skin  clear,  bright  yellow,  and  thickly  covered  with  the 
prominent  wart-like  excrescences  peculiar  to  the  varieties ; 
flesh  greenish-yellow,  and  of  coarser  texture  than  that  of  the 
Dwarf  Summer  Crookneck.  Hardy,  and  very  productive. 

Orange.  Fruit  of  the  size,  form,  and  color  of  an  or- 
ange. Though  generally  cultivated  for  orna- 
ment, and  considered  more  curious  than  useful,  "  some  of 
them  are  the  very  best  of  the  summer  squashes  for  table 
use  ;  far  superior  to  either  the  scalloped  or  warted  varie- 
ties." When  trained  as  directed  for  the  Egg-squash,  it  is 
equally  showy  and  attractive. 

Autumn  and  Winter  Varieties  :  — 

Autumnal  Plant  twelve  feet  or  more  in  length,  mod- 

J.  M.  ive's.        erately  vigorous  ;  fruit  ovoid,  pointed  at  the 

BOSTON  MAKROW.     extremities,  eight  or  nine  inches  in  length, 

and  seven  inches  in  diameter ;  stem  very  large,  fleshy,  and 


THE  SQUASH. 


115 


contracted  a  little  at  its  junction  with  the  fruit,  —  the  sum- 
mit, or  blossom-end,  often  tipped  with  a  small  nipple,  or  wart- 
like  excrescence  ;  skin  remarkably  thin,  easily  bruised  or 
broken,  cream-yellow  at  the  time  of  ripening.,  but  changing 
to  red  after  harvesting,  or  by  remaining  on  the  plants  after 
full  maturity ;  flesh  rich,  salmon  yellow,  remarkably  dry, 
fine-grained,  and  in  sweetness  and  excellence  surpassed  by 
few  varieties.  The  seeds  are  large,  thick,  and  pure  white : 
the  surface,  in  appearace  and  to  the  touch,  resembles  glove- 
leather  or  dressed  goat-skin.  About  one  hundred  are  con- 
tained in  an  ounce. 

In  favorable  seasons 
the  Autumnal  Marrow 
Squash  will  be  suffi- 
ciently grown  for  use 
early  in  August ;  and, 
if  kept  from  cold  and 
dampness,  may  be  pre- 
served till  March. 

Introduced  by  Mr. 
John  M.  Ives  of  Sa- 
lem, Mass.,  in  1831 ; 
now  universally  es- 
teemed and  cultivated  in  almost  every  section  of  the  United 
States. 

A  sub-variety  of  the  Vegetable  Marrow,          Bush,  or 
with  a  dwarf,  reclining  stem,  two  and  a  half     tatJe^Marrow. 
or  three  feet  in  height  or  length.     The  fruit 
has  the  form  and  color  of  the  running  variety,  but  is  of 
smaller  size,  generally  measuring  six  or  seven  inches  in 
length,  and  three  or  four  inches  in  diameter. 

The  variety  is  hardy,  productive,  comes  early  into  use, 
and  will  keep  through  the  winter,  though  much  inferior  to 
the  Boston  Marrow,*Hubbard,  and  like  sorts,  as  a  table  vege- 
table. It  is  excellent  as  a  pie-squash,  and  is  well  suited  for 


Autumnal  Marrow  Squash. 


116  CUCURBITACEOUS  PLANTS. 

cultivation  in  humid  climates  or  cold  latitudes,  as  the  fruit 
forms  early  in  the  season,  and  is  soon  ripened. 

Canada  The  plants  of  this  variety  are  similar  in 

habit  to  those  of  the  Common  Winter  Crook- 
neck  ;  but  the  foliage  is  smaller,  and  the  growth  less  luxu- 
riant. In  point  of  size,  the  Canada  Crookneck  is  the  small- 
est of  its  class.  When  the  variety  is  unmixed,  the  weight 
seldom  exceeds  five  or  six  pounds.  It  is  sometimes  bottle- 
formed  ;  but  the  neck  is  generally  small,  solid,  and  curved 
in  the  form  of  the  Large  Winter  Crooknecks.  The  seeds 
are  contained  at  the  blossom-end,  which  expands  somewhat 
abruptly,  and  is  often  slightly  ribbed.  Skin  of  moderate 
thickness,  and  easily  pierced  by  the  nail ;  color,  when  fully 
ripened,  cream-yellow,  but,  if  long  kept,  becoming  duller 
and  darker  ;  flesh  salmon-red,  very  close-grained,  dry,  sweet, 
and  fine-flavored  ;  seeds  small,  of  a  grayish  or  dull  white 
color ;  three  hundred  are  contained  in  an  ounce. 

The  Canada  is  unquestionably  the  best  of  the  Crook- 
necked  sorts.  The  vines  are  remarkably  hardy  and  prolific, 
yielding  almost  a  certain  crop  both  North  and  South.  The 
variety  ripens  early ;  the  plants  suffer  but  little  from  the 
depredations  of  bugs  or  worms  ;  and  the  fruit,  with  trifling 
care,  may  be  preserved  throughout  the  year.  It  is  also 
quite  uniform  in  quality ;  being  seldom  of  the  coarse  and 
stringy  character  so  common  to  other  varieties  of  this  class. 

Cashaw.  Somewhat  of  the    form    and    color   of  the 

CUSHK^PUMP"  Common  Winter  Crookneck.  Two  prominent 
varieties,  however,  occur.  The  first  is  "nearly 
round  ;  the  other  curved,  or  of  the  shape  of  a  hunter  s  horn. 
The  latter  is  the  most  desirable.  It  is  not  cultivated  or  gener- 
ally known  in  New  England,  or  in  the  northern  portions  of 
the  United  States  ;  for  though  well  suited  to  Louisiana  and 
other  portions  of  the  South,  where  it  is  much  esteemed,  it 
is  evidently  too  tender  for  cultivation  where  the  seasons  are 
short  and  cool. 


TEE  SQUASH.  117 

Fruit   oval,    elongated,    sixteen    to   twenty        Cocoanut 
inches  in  length,  eight  or  ten  inches  in  diam-     cocoTsouAsn. 
eter,    and   weighing   from    fifteen    to  twenty 
pounds  and  upwards  ;  skin  thin,  easily  pierced  or  broken,  of 
an  ash-gray  color,  spotted  and  marked'  with  light  drab  and 
nankeen-brown,  —  the  furrows  dividing  the  ribs,  light  drab  ; 
stem  small ;  flesh  deep  orange-yellow,  of  medium  thickness  ; 
seeds  pure  white,  broader  in  proportion  to  their  length  than 
those  of  the  Hubbard  or  Boston  Marrow. 

•The  quality  of  the  Cocoanut  Squash  is  extremely  varia- 
ble. Sometimes  the  flesh  is  fine-grained,  dry,  sweet,  and  of 
a  rich,  nut-like  flavor ;  but  well-developed  and  apparently 
well-matured  specimens  are  often  coarse,  fibrous,  watery, 
and  unfit  for  table  use.  The  variety  ripens  in  September, 
and  will  keep  till  March  or  April. 

Plant  healthy  and  of  vigorous  habit,  often  Custard 
twenty  feet  and  upwards  in  length  ;  fruit  oblong,  quas  ' 
gathered  in  deep  folds,  or  wrinkles,  at  the  stem,  near  which  it 


Custard  Squash. 

is  the  smallest,  abruptly  shortened  at  the  opposite  extremity, 
prominently  marked  by  large,  rounded,  lengthwise  eleva- 
tions, and  corresponding  deep  furrows,  or  depressions  ;  skin, 

f  "     OF  TRK 

I  TTNIVERSITY  j 

f\r     _  " 


118  CUCUEBITACEOUS  PLANTS. 

or  shell,  cream-white  ;  flesh  pale  yellow,  not  remarkable  for 
solidity,  or  fineness  of  texture,  but  well  flavored  ;  the  seeds 
are  yellowish-white,  and  readily  distinguished  from  those  of 
other  varieties  by  their  long  and  narrow  form.  Under 
favorable  conditions  of  soil  and  season,  the  Custard  Squash 
attains  a  large  size  ;  often  measuring  twenty  inches  and  up- 
wards in  length,  eight  or  ten  inches  in  diameter,  and  weigh- 
ing from  eighteen  to  twenty-five  pounds. 

It  is  one  of  the  hardiest  and  most  productive  of  all  varie- 
ties. Crops  are  recorded  of  fourteen  tons  from  an  acre.  It 
is  esteemed  by  some  for  pies,  but,  as  a  table  squash,  is  in- 
ferior to  most  other  sorts.  Its  great  yield  makes  it  worthy 
the  attention  of  agriculturists,  as  it  would  doubtless  prove 
a  profitable  variety  to  be  cultivated  for  stock. 

Honolulu.  Plant  twelve  feet  or  more  in  length,  remarka- 
bly strong  and  vigorous  ;  leaves  very  large,  — 
leaf-stems  often  three  feet  and  upwards  in  length  ;  fruit 
large,  oblate,  depressed  about  the  stem,  broadly,  and  some- 
times deeply,  but  in  general  faintly  ribbed  ;  skin  moderately 
thick,  but  not  shell-like,  of  an  ash-green  color,  often  striped 
and  variegated  with  drab,  or  lighter  shades  of  green ;  flesh 
reddish-orange,  very  thick,  of  good  flavor,  but  less  dry  and 

sweet  than  that  of  the 
Hubbard  or  Boston  Mar- 
row ;  seeds  large,  white. 
This  recently  introduced 
variety  is  hardy,  produc- 
tive, a  good  keeper,  ex- 
cellent for  pies,  and  by 
some  esteemed  for  table 
use. 

Specimens     frequently 
occur  of  a  reddish-cream 
color,  striped  and  marked 
Honolulu  squash.  with  drab  or  pale  yellow. 


THE  SQUASH.  119 

Plant  similar  in  character  and  appearance  Hubbard. 
to  that  of  the  Autumnal  Marrow  ;  fruit  J' J- H-  Gredory. 
irregularly  oval,  sometimes  ribbed,  but  often  without  rib- 
markings,  from  eight  to  ten  inches  in  length,  seven  or  eight 
inches  in  diameter,  and  weighing  from  seven  to  nine  pounds, 
—  some  specimens  terminate  quite  obtusely,  others  taper 
sharply  towards  the  extremities,  which  are  frequently  bent 
or  curved  ;  skin,  or  shell,  dense  and  hard,  nearly  one-eighth 
of  an  inch  thick,  and  overspread  with  numerous  small  pro- 
tuberances ;  stem  fleshy,  but  not  large ;  color  variable, 
always  rather  dull,  and  usually  clay-blue  or  deep  olive- 
green,' —  the  upper  surface,  if  long  exposed  to  the  sun,  as- 
suming a  brownish  cast,  and  the  under  surface,  if  deprived 
of  light,  becoming  orange-yellow  ;  flesh  rich  salmon-yellow, 
thicker  than  that  of  the  Autumnal  Marrow,  fine-grained, 
sweet,  dry,  and  of  most  excellent  flavor,  —  in  this  last 
respect  resembling  that  of  roasted  or  boiled  chestnuts ; 
seeds  white,  —  similar  to  those  of  the  Autumnal  Marrow. 
Season  from  September  to  June  ;  but  the  flesh  is  dryest  and 
sweetest  during  autumn  and  the  early  part  of  winter. 

The  Hubbard  Squash 
should  be  grown  in  hills 
seven  feet  apart,  and 
three  plants  allowed  to  a 
hill.  It  is  essential  that 
the  planting  be  made  as 
far  as  possible  from  simi- 
lar varieties,  as  it  mix- 
es, or  hybridizes,  readily 
with  all  of  its  kind.  In 
point  of  productiveness, 

it  is  nearly  equal  to  the  Autumnal  Marrow.  The  average 
yield  from  six  acres  was  five  tons  of  marketable  squashes  to 
the  acre. 

The  original  squash  was  green,  and  the  blue  sub- variety 
is  believed  to  have  been  produced  by  a  cross  with  the  Sweet- 


120  CUCURBITAGEOUS  PLANTS. 

potato  Squash.  In  the  color  of  the  shell  of  these  hybrids, 
in  the  lighter  orange  tint  of  the  flesh,  and  sometimes  in  the 
form,  the  old  Sweet  Potato  variety  can  yet  be  traced. 

This  is  the  largest-fruited  variety  known. 
In  a  very  rich  compost,  and  under  favorable 
conditions  of  climate,  it  grows  to  an  enormous  size.  Fruit 
weighing  a  hundred  and  twenty  pounds  is  not  uncommon  ; 
and  instances,  though  exceptional,  are  recorded  of  weights 
ranging  from  two  hundred  to  nearly  two  hundred  and  fifty 
pounds. 

The  leaves  are  large,  and  the  stems  thick,  running  along 
the  ground  to  the  distance  of  twenty  or  thirty  feet  if  not 
stopped,  and  readily  striking  root  at  the  joints. 

The  fruit  is  round,  or  oblate  ;  sometimes  flattened  on  the 
under  side,  owing  to  its  great  weight ;  sometimes  obtusely 
ribbed,  yellowish,  or  pale  buff,  and  frequently  covered  to  a 
considerable  extent  with  a  gray  netting.  Flesh  deep  yel- 
low ;  seeds  white. 

It  is  used  only  in  its  full-grown  or  ripe  state,  in  which  it 
will  keep  for  several  months,  and  even  during  the  winter, 
if  stored  in  a  dry,  warm  situation.  The  flesh  is  sweet, 
though  generally  coarse-grained  and  watery.  It  is  used  in 
soups  and  stews,  and  also  for  pies,  but  is  seldom  served 
like  squash  at  the  table. 

Plant  ten  feet  and  upwards  in  length  ;  fruit 
bottle-formed,  fourteen  or  fifteen  inches  long, 
and  ten  inches  in  diameter  at  the  broadest  part ;  neck  solid, 
four  or  five  inches  in  diameter  ;  average  weight  eight  to  ten 
pounds  ;  skin  thin,  usually  white,  or  cream-white,  striped 
and  marked  with  green,  though  specimens  sometimes  occur, 
from  unmixed  seed,  uniformly  green  ;  flesh  pale  yellow, 
dry,  sweet,  mild,  and  well  flavored  ;  seeds  of  medium  size, 
white.  -  Season  from  August  to  January. 

This  variety,  long  common  to  gardens  in  the  vicinity 


THE  SQUASH. 


121 


Puritan  Squash. 


of  the  Old  Colony,  retains  its  distinctive  character  to  a 
remarkable  degree,  even  when 
grown  under  the  most  unfavorable 
circumstances.  Seeds  obtained 
from  a  gardener  who  had  culti- 
vated the  variety  indiscriminately 
among  numerous  summer  and  win- 
ter kinds  for  upwards  of  twenty 
years  produced  specimens  uniform- 
ly true  to  the  normal  form,  color, 
and  quality.  It  is  hardy  and  pro- 
ductive, good  for  table  use,  excel- 
lent for  pies,  and  well  deserving 
of  cultivation.  The  form  of  the 
fruit,  its  short,  fleshy  stem,  and  its 
peculiar  seeds,  distinguish  the  va- 
riety from  all  others. 

Plant  similar  in  character  to  that  of  the  Hub-  Sweet-potato 
bard  and  Autumnal  Marrow  ;  fruit  twelve  Squash, 
or  fourteen  inches  long,  seven  or  eight  inches  thick  ;  some- 
times ribbed,  but  frequently  without  rib-markings ;  oblong, 
tapering  to  the  ends,  which  are  often  bent  or  curved  in  the 
manner  of  some  of  the  types  of  the  Hubbard  ;  stem  of 
medium  size,  striated;  skin  ash -green,  with  a  smooth, 
polished  surface  ;  flesh  salmon-yellow,  thick,  fine-grained, 
dry,  and  sweet,  —  if  the  variety  is  pure,  and  the  fruit  well 
matured,  its  quality  approaches  that  of  the  Hubbard  and 
Autumnal  Marrow  ;  seeds  white. 

The  variety  is  hardy  and  productive,  keeps  well,  and  is 
deserving  of  cultivation.  When  grown  in  the  vicinity  of 
the  last-named  sorts,  it  often  becomes  mixed,  and  rapidly 
degenerates.  In  its  purity,  it  is  uniformly  of  one  color, 
with  perhaps  the  exception  of  the  under  surface,  which  is 
sometimes  paler  or  yellowish.  It  has  been  suggested  that 
this  variety  and  the  Hubbard  may  have  originated  under 
similar  circumstances. 


122 


CUCURBITACEOUS  PLANTS. 


Turban  Plant    running;    fruit    rounded,    flattened, 

ACOBN.  TURK'S     expanding  about  the  stem  to  a  broad,  plain, 

brick-red,  or  reddish-cream  surface,  of  ten  or 

twelve  inches  in  diameter.     At  the  blossom-end,  the  fruit 

suddenly  contracts  to  an  irregular,  cone-like  point,  or  ter- 


Turban  Squash. 


Section. 


mination,  usually  of  a  greenish  color,  striped  with  white, 
but  sometimes  yellowish-white,  without  the  stripes  or  varie- 
gations, and  thus  in  form  and  color  somewhat  resembles 
a  turban,  whence  the  name.  Flesh  orange-yellow,  remark- 
ably thick,  fine-grained,  sugary,  and  well  flavored ;  seeds 
white,  short,  and  small. 

The  Turban  Squash  is  not  early,  and  should  have  a  rich, 
warm  soil,  and  the  advantage  of  the  whole  season.  Though 
its  keeping  properties  are  not  particularly  good,  it  is  early 
fit  for  the  table,  and,  for  use  in  autumn  or  early  in  winter, 
must  be  classed  as  one  of  the  best  of  all  varieties.  The 
weight  varies  from  five  to  eight  pounds,  and  the  specific 
gravity  is  said  to  exceed  that  of  any  other  known  sort. 

After  harvesting,  the  fruit  should  be  immediately  stored 
in  a  dry  and  warm  situation,  laid  upon  the  side  to  avoid 
injury  to  the  seed  or  acorn  end,  which  is  peculiarly  liable 
to  decay,  and  in  this  position  remain  undisturbed  till  re- 
quired for  use. 


THE  SQUASH. 


123 


In  favorable  situations,  and  under  high  culture,  six  tons 
have  been  obtained  from  an  acre. 

A  sub-variety  —  prob- 
ably the  result  of  accli- 
mation —  is  known  as 
the  Improved  Turban. 
Compared  with  the  origi- 
nal, the  plant  is  hardier, 
yields  more  abundantly, 
and  the  fruit,  besides 
being  quite  as  sweet  and 
delicate,  is  a  much  bet- 
ter keeper,  and  nearly 

or  quite  equal  in  quality  JmvanA  Turban  Squash< 

to  that  of  the  best  Au- 
tumnal Marrow. 


Plant  running  ;  fruit  oval,  sixteen  inches        v 
in  length,  ten  or  eleven  inches  in  diameter,     KfI°SoTZco 
slightly  ribbed,  and  largest  at  the  blossom- 
end,   which  often  terminates  in   a  wart-like  excrescence  ; 
skin  cream-white,  sometimes  smooth  and  polished,  but  often 
more  or  less  reticulated,  or  netted  ;  flesh  thick,  orange-yel- 
low, generally  dry,  sweet,  and  well  flavored,  but  sometimes 
fibrous  and  watery ;   seeds  large,  nankeen-yellow,  smooth, 
and  glossy. 

The  variety  requires  the  whole  season  for  its  perfection. 
It  hybridizes  readily  with  the  Autumnal  Marrow  and 
kindred  sorts,  and  is  kept  pure  with  considerable  difficulty. 
It  is  in  use  from  September  to  spring. 


Vegetable 

Marrow. 

Thomp. 


Plant  twelve  feet  and  upwards  in  length  ; 
fruit   nine   inches   long,    and    of    an    elliptic 
shape, — but  it  is  sometimes  grown  to  twice 
that    length,    and    of    an    oblong    form ;    surface    slightly 
uneven,  by  irregular,  longitudinal,  obtuse  ribs,  which  ter- 


124 


GUCURBITACEOUS  PLANTS. 


inmate  in  a  projecting  apex  at  the  extremity  of  the  fruit. 

When  mature,  it  is 
of  a  uniform  pale- 
yellow  or  straw  col- 
or. The  skin,  or 
shell,  is  very  hard 
when  the  fruit  is  per- 
fectly ripened ;  flesh 
white,  tender,  and 
succulent,  even  till 
the  seeds  are  ripe.  It  may  be  used  in  every  stage  of  its 
growth.  When  well  ripened,  it  will  keep  throughout  the 
winter,  if  stored  in  a  dry  place,  out  of  the  reach  of  frost, 
and  not  exposed  to  great  changes  of  temperature. 


Vegetable  Marrow  Squash. 


'Winter 


This  is  one  of  the  oldest  and  most  familiar 
of  the  winter  varieties.  Plant  hardy  and  vig- 
orous ;  fruit  somewhat  irregular  in  form  ;  the 
neck  solid  and  nearly  cylindrical,  and  the  blossom-end  more 
or  less  swollen.  In  some  specimens,  the  neck  is  nearly 
straight ;  in  others,  sweeping,  or 
circular ;  and  sometimes  the  ex- 
tremities nearly  or  quite  approach 
each  other.  The  size  is  very 
variable,  being  affected  greatly 
both  by  soil  and  season :  the 
weight  ranges  from  six  to  forty 
pounds  and  upwards.  Color 
green,  but,  when  fully  mature, 
often  cream-yellow.  Flesh  sal- 
mon-yellow, not  uniform  in  tex- 
ture or  solidity,  sometimes  close-grained,  sweet,  and  fine 
flavored,  but  often  coarse,  stringy,  and  nearly  worthless  for 
the  table.  Seeds  of  medium  size,  grayish- white,  the  border 
darker,  or  brownish :  about  two  hundred  are  contained  in 
an  ounce. 


Winter  Crookneck  Squash. 


THE  SQUASH.  125 

It  is  a  hardy  and  productive  variety  ;  ripens  its  crop  with 
great  certainty ;  suffers  less  from  the  depredations  of  in- 
sects than  most  of  the  winter  sorts  ;  and,  if  protected  from 
cold  and  dampness  during  the  winter  months,  will  keep  the 
entire  year. 

This  is  a  sub-variety  of  the  Common  Win-        -winter 
ter   Crookneck.       Skin   pale  green,   or   light      croSmeck 
cream-white,  diversified  with  lengthwise  stripes 
and  plashes  of  bright  green. 

A  new  variety,  recently  introduced  into  this  Yokohama, 
country  from  Japan.  Stem  running,  attain- 
ing a  length  of  twelve  feet  and  upwards ;  fruit  roundish, 
much  flattened,  strongly  ribbed,  deeply  sunk  at  the  blossom- 
end  and  about  the  stem,  eight  or  ten  inches  at  its  largest 
diameter,  and  weighing  from  six  to  twelve  pounds.  Skin 


Yokohama  Squash. 

warted,  green  while  the  fruit  is  young,  but  afterwards  grad- 
ually changing  to  yellow,  or  dull  orange  ;  stem  long  and 
slender,  woody,  clavated,  and  furrowed,  like  that  of  the 
Sugar-pumpkin.  Flesh  orange-yellow,  fine-grained,  dry, 
and  sweet.  Seeds  small,  somewhat  resembling  those  of 
the  Scalloped  or  Warted  Crookneck.  Season  from  July  to 
March. 


126  CUCURBITACEOUS   PLANTS. 

Among  other  cucurbitaceous  plants  which  are  sometimes 
grown  for  use,  or  as  objects  of  curiosity,  may  be  classed  the 
Papanjay,  or  Sponge  Cucumber,  the  Globe  Cucumber,  Snake 
Cucumber,  and  the  Calabash,  or  Common  Gourd,  including 
among  its  numerous  varieties  the  Hercules  Club ;  full  de- 
scriptions of  which,  with  modes  of  culture,  are  contained  in 
"  THE  FIELD  AND  GARDEN  VEGETABLES  OF  AMERICA." 


CHAPTER  V. 

BRASSICACEOUS  PLANTS. 


Borecole,    or   Kale.  — Broccoli.  — Brussels    Sprouts.  —  Cabbage.  —  Cauli- 
flower. —  Kohl  Kabi.  —  Savoy.  —  Sea-kale. 


BORECOLE,    OR    KALE. 

Brassica  oleracea  sabellica. 

MOST  of  the  Borecoles,  or  Kales,  are  either  annuals  or 
biennials.  As  a  class,  they  form  neither  heads  as 
the  Common  Cabbage,  nor  eatable  flowers  like  the  Broccoli 
and  Cauliflower.  Some  of  the  varieties  attain  a  height  of 
six  or  seven  feet ;  but  while  a  few  are  compact  and  sym- 
metrical in  their  manner  of  growth,  and  of  good  quality  for 
table  use,  others  are  "  ill-colored,  coarse,  rambling-growing, 
unpalatable,  and  indigestible." 

Propagation  and  Culture.  —  They  are  propagated  from 
seeds,  which,  in  size,  form,  and  color,  resemble  those  of  the 
Cabbage,  and  which  are  sown  at  the  time  of  sowing  the 
seeds  of  the  Cabbage  or  Cauliflower,  and  in  the  same  man- 
ner. Early  plants  may  be  started  in  a  hot-bed,  or  the  seeds 
may  be  sown  in  the  open  ground  in  April  or  May.  In 
transplanting,  treat  the  plants  like  young  cabbages,  setting 
them  more  or  less  remote,  according  to  the  size  or  habit  of 
the  variety. 

Though  they  are  extremely  hardy,  and  will  endure  quite 
a  low  temperature,  they  are  generally  harvested  in  autumn, 

127 


128  BRASSICACEOUS  PLANTS. 

before  the  closing-up  of  the  ground.  If  reset  in  the  follow- 
ing spring,  they  will  furnish  an  abundance  of  tender  sprouts, 
which  resemble  Coleworts  or  Brussels  Sprouts  in  flavor  and 
delicacy. 

Use.  —  "  The  tender,  upper  part  alone  is  eaten.  They 
are  often,  but  not  always,  frozen  when  cut ;  and,  when  this 
is  the  case,  they  should  be  put  into  a  cool  cellar,  or  in  cold 
water,  until  the  frost  is  out  of  them.  The  beautiful  curled 
leaves  are  quite  ornamental. 

Varieties.  —  The  varieties  are  numerous,  but,  in  many  in- 
stances, not  well  marked  or  defined.  Though  sometimes 
found  in  our  gardens,  they  do  not  appear  to  attain  that  de- 
gree of  perfection  in  this  country  which  they  are  said  to 
possess  when  grown  under  the  climate  of  Great  Britain. 

Of  the  twenty  varieties  described  in  the  "  FIELD  AND 
GARDEN  VEGETABLES  OF  AMERICA,"  the  Dalrneny  Sprouts, 
Dwarf  Green  Curled,  Green  and  Red  Marrow-stem,  Nea- 
politan, Purple,  Thousand-headed,  and  the  Variegated,  ap- 
pear to  be  the  most  prominent.  The  leaves  of  the  latter 
are  lobed,  and  finely  curled.  They  are  also  beautifully  va- 
riegated, sometimes  with  green  and  yellowish-white,  or 
green  and  purple,  and  sometimes  with  bright  red  and 
green. 

It  is  frequently  grown  as  an  ornamental  plant,  is  occa- 
sionally employed  for  garnishing,  and  is  sometimes  put  into 
bouquets.  It  is  very  good  cooked  after  frost,  but  is  not 
quite  so  hardy  as  the  Purple  Borecole. 


BROCCOLI. 

Brassica  oleracea  var. 

In  its  structure  and  general  habit,  the  Broccoli  resembles 
the  Cauliflower.  Between  these  vegetables,  the  marks  of 
distinction  are  so  obscure,  that  some  of  the  white  varieties 


BROCCOLI.  129 

of  Broccoli  appear  to  be  identical  with  the  Cauliflower. 
The  seeds  are  similar  in  the  two  classes  of  plants,  and  their 
culture  is  the  same. 

Use.  —  The  heads,  or  flowers,  are  cooked  and  served  in 
all  the  forms  of  the  Cauliflower. 

Varieties.  —  These  are  exceedingly  numerous  ;  although 
the  distinctions,  in  many  instances,  are  neither  permanent 
nor  well  defined. 

The  kinds  catalogued  by  seedsmen,  and  recommended  for 
cultivation,  are  the  following  ;  viz. :  — 

An  excellent  kind,  of  a  deep-purple  color.  Early  Purple. 
When  the  variety  is  unmixed,  it  is  close-  Trans. 

headed  at  first ;  afterwards  it  branches,  but  is  liable  to  be 
too  much  branched,  and  to  become  green.  The  plant  is 
from  two  to  three  feet  high,  and  a  strong  grower. 

A  strong-growing,  hardy  sort,  from  two  to         Early 
three    feet   high.     The  flower  is  close-headed,       PMcint^e' 
and,  in  the  genuine  variety,   of  a  rich  purple  on  its  first 
appearance.     It  is,  however,  liable  to  lose  its  color,  and  to 
become  greenish. 

The  variety  is  extensively  grown  by  the  market-gardeners 
in  the  vicinity  of  London. 

Head    pure    white,    scarcely   distinguishable     Progmore 
from  the  finest  Cauliflower  ;  size  large,  —  when      JSw?JfoJf' 
well  formed,  measuring  from  seven  to  nine  inches  in  di- 
ameter. 

A  recently  introduced  sort,  promising  to  be  one  of  the 
best.  The  plants  are  extremely  hardy  and  vigorous,  and 
rarely  fail  to  develop  a  large  and  fine  head,  having  a  rich, 
curdy  appearance,  and,  as  before  observed,  similar  to  a 
well-grown  Cauliflower.  It  is  of  dwarf  growth  ;  and  the 
outer  leaves,  closing  over  the  large  head  of  flowers,  protect 
it  from  the  action  of  severe  weather. 

9 


130  BRASSICACEOUS  PLANTS. 

Grange's  Early          This  is  an  old  variety,  and,  when  pure, 
°Brc5coii.r        still  stands  in  high  estimation,   having  a 
head  nearly  as  large  and  as  white  as  a  Cauli- 
flower.    It  is  not  a  large  grower ;   and,  being  upright  in 
habit,  may  be  grown  at  two  feet  distant. 

Hardy,  and  well  deserving  of  cultivation.  The  London 
market-gardeners  cultivate  four  varieties,  of  which  this  is 
the  principal. 

Green  Cape.         Flower  greenish,  and  generally  covered  by 

the  leaves. 

This  variety  and  the  Purple  Cape  often  become  inter- 
mixed, and  are  liable  to  degenerate.  They  are,  however, 
quite  distinct,  and,  when  pure,  very  beautiful. 

Late  Dwarf  This  is  the  latest  Purple  Broccoli.  The 
plants  seldom  rise  above  a  foot  in  height. 
The  flower,  at  first,  shows  small  and  green,  but  soon  en- 
larges, and  changes  to  a  close,  conical,  purple  head.  The 
whole  plant  presents  a  singular  and  beautiful  appearance. 

Portsmouth.         Flower,   or   head,   buff,    or   cream-colored. 
•omp.         This  is  a  hardy  sort ;  and  the  flower,  which  is 
produced  near  the  ground,  is  said  to  exceed  in  size  that  of 
any  other  variety. 

Purple  Cape.  This  variety  produces  a  close,  compact 
head,  of  a  purple  color,  which,  in  favorable 
seasons,  comes  as  large  as  a  Cauliflower.  The  plants  grow 
from  a  foot  to  a  foot  and  a  half  in  height.  The  head  is 
exposed  to  view  in  growing ;  and,  as  it  enlarges,  the  pro- 
jecting parts  of  the  flower  show  a  greenish-white,  mixed 
with  the  purple  color.  When  boiled,  the  whole  flower 
becomes  green. 

Excellent  for  general  culture,  as  it  is  not  only  one  of  the 
finest  varieties  for  the  table,  but  the  plants  form  their  heads 


BROCCOLI.  131 

much  more  generally  than  many  other  kinds.     It  is  the 
earliest  of  the  Purple  Broccolis. 

A  remarkably  large,  white-flowered  variety,  Beading 
recently  introduced.  It  is  described  as  some- 
times attaining  a  weight  of  seventeen  pounds,  and  meas- 
uring, when  divested  of  foliage,  four  feet  in  circumference. 
Though  somewhat  coarse,  and  wanting  in  compactness,  it 
is  quite  free  from  fibre,  and  as  tender  and  delicate  as  many 
of  the  smaller  and  close-flowered  Broccolis. 

This  variety  is  of  dwarfish  habit.    The  heads     gnow>s  gu. 
are  large,  white,  compact,  well  protected  by 
the  incurved    leaves,  and  equal  in  quality  to         Thomp. 
those  of  the  Cauliflower.     By  many  it  is  con- 
sidered superior  to  Grange's  Early  Cauliflower  Broccoli. 

Leaves  with  long  stems ;  heads  large,  com- 
pact,  somewhat  conical,  sulphur-colored,  some- 
times  tinged  with  purple.  Hardy. 

New,  but  so  closely  resembling  a  Cauliflower  Walcheren 
as  to  be  scarcely  distinguishable  from  it.  The  Mcint.  ' 
leaves,  however,  are  more  curled,  and  its  constitution  is  of 
a  hardier  nature,  enduring  the  cold,  and  also  withstanding 
heat  and  drought  better.  Much  esteemed  in  England, 
where,  by  successive  sowings,  it  is  brought  to  the  table  at 
every  season  of  the  year. 

The  true  Willcove  is  a  variety  perfectly  dis-      willcove. 
tinct   from   every  other   of   its    season.     The  LATf '^ffovi 
heads  are  large,  firm,  even,  and  fine,  and  of  a 
pure  whiteness.     They  are  fully  exposed,  and  not  protected 
by  the   leaves,  as  most  other  Broccolis    are.     On  this   ac- 
count, the  variety   is    more    liable    to    be   injured   by  the 
weather  than  any  other  late  sort ;  and  therefore,  in  severe 
seasons,  it  must  be  regarded  as  deficient  in  hardiness. 


132 


BRASSICACEOUS  PLANTS. 


BRUSSELS   SPROUTS. 

Thousand-headed  Cabbage.  —  Brassica  oleracea  var. 

In  its  general  character,  this  vegetable  is  not  unlike  some 
of  the  varieties  of  Kale,  or  Borecole.  Its  stem  is  from  a 
foot  to  four  feet  in  height,  and  from  an  inch  and  a  half  to 

upwards  of  two  inches 
in  diameter.  It  is  re- 
markable for  the  pro- 
duction of  numerous 
small  axillary  heads, 
or  sprouts,  which  are 
firm  and  compact  "like 
little  cabbages,  or  rather 
like  hearted  Savoys  in 
miniature.  A  small 
head,  resembling  an 
open  Savoy,  surmounts 
the  stem  of  the  plant, 
and  maintains  a  circu- 
lation of  sap  to  the  ex- 
tremity. Most  of  the 
original  side-leaves  drop 
off  as  these  small  buds, 
or  heads,  enlarge."  — 

Brussels  Sprouts.  Tkomp. 

Culture.  —  The  plant  is  always  raised  from  seeds,  which, 
in  size,  form,  or  color,  are  scarcely  distinguishable  from  the 
seeds  of  the  Common  Cabbage.  These  should  be  sown  at 
the  time  and  in  the  manner  of  the  Cabbage,  —  either  in  hot- 
beds in  March  or  April,  or  in  the  open  ground  in  April  or 
May.  When  three  or  four  inches  high,  transplant  two  feet 
apart  in  each  direction,  and  cultivate  as  directed  for  Cab- 
bages and  Cauliflowers. 


THE  CABBAGE.  133 

Use.  —  The  small  heads  are  boiled  and  served  in  the 
manner  of  Cabbages.  They  are  also  often  used  in  the  form 
of  the  Cauliflower,  boiled  until  soft,  then  drained,  and  after- 
wards stewed  with  milk,  cream,  or  butter. 

Varieties.  —  Two  varieties  are  enumerated  by  gardeners 
and  seedsmen  ;  viz. :  — 

A  low-growing  sort,  usually  from  eighteen  Dwarf  Brus- 
.  ,  p  ,  .  ,  .  ,  A  TjL  ,.  ~,  „  sels  Sprouts, 

inches  to  two  feet  in  height.     It  diners  from 

the  following  variety  principally  in  size,  though  it  is  some- 
what earlier.  The  dwarf  stems  are  said  to  produce  heads 
which  are  more  tender  and  succulent  when  cooked  than 
those  obtained  from  taller  plants. 

Stem  nearly  four  feet  in  height ;  plant  Tall  or  Giant 
,  ,  ,  ,  1-1  n  Brussels 

healthy   and   vigorous,   producing   the    small        Sprouts. 

heads  peculiar  to  its  class  in  great  abundance. 
It  is  somewhat  hardier  than  the  foregoing  variety,  and,  on 
account  of  its  greater   length   of  stalk,   much   more  pro- 
ductive. 

There  is,  however,  very  little  permanency  to  these  sorts. 
Much  of  the  seed  found  in  the  market  will  not  only  produce 
plants  corresponding  with  both  of  the  varieties  described, 
but  also'numerous  intermediate  kinds. 


THE   CABBAGE. 

Brassica  oleracea  capitata. 

The  Cabbage  is  a  biennial  plant,  and,  though  very  hardy, 
—  growing  at  all  seasons  unprotected  in  England,  —  will 
not  withstand  the  winters  of  the  Northern  States  in  the 
open  ground. 

When  fully  developed,  it  is  from  four  to  five  feet  in 
height.  The  flowers  are  cruciform,  generally  yellow,  but 


134  BRASSICACEOUS  PLANTS. 

sometimes  white  or  yellowish- white.  The  seeds,  which 
ripen  in  July  and  August  of  the  second  year,  are  round, 
reddish-brown  or  blackish-brown,  and  retain  their  vitality 
five  years.  About  ten  thousand  are  contained  in  an  ounce. 

Soil.  —  Cabbages  are  best  grown  in  deep,  rich,  loamy 
soil.  On  land  that  has  been  long  under  cultivation,  or  in 
dry  situations,  they  rarely  succeed  well.  Ashes,  with  a 
mixture  of  salt,  may  be  advantageously  applied,  not  only 
for  the  promotion  of  growth,  but  for  protection  against  the 
attack  of  the  maggot,  to  which  the  roots  are  liable.  They 
may  be  mixed  in  the  hill  at  the  time  of  transplanting,  or 
applied  about  the  plant  from  time  to  time  in  the  process  of 
cultivation. 

Propagation.  —  All  of  the  varieties  are  propagated  from 
seed  sown  annually.  For  early  use,  a  sowing  may  be  made 
in  a  hot-bed  in  February  or  March  ;  and,  for  winter  use,  the 
seed  may  be  sown  in  a  nursery-bed,  in  the  open  ground,  in 
May  or  June,  When  five  or  six  inches  high,  transplant, 

Seed. — -American-grown  seed  is  generally  considered 
superior  to  that  of  foreign  growth  ;  and,  when  it  can  be 
obtained  from  a  reliable  seedsman  or  seeds~-grower,  the  pur- 
chaser should  not  be  induced  by  the  difference  in  price  to 
select  the  nominally  cheaper,  as  there  are  few  vegetables 
with  which  the  character  of  the  seed  is  of  greater  impor- 
tance. 

Varieties.  —  The  varieties  are  numerous,  and  the  distinc- 
tion, in  many  instances,  well-defined  and  permanent.  Be- 
tween some  of  the  sorts,  however,  the  variations  are  slight 
and  unimportant. 

Champion  of  One  of  the  largest  of  the  recently  introduced 
sorts  ;  the  whole  plant  sometimes  attaining  a 
weight  of  forty  pounds  and  upwards.  Head  flattened,  some- 
what resembling  the  Drumheads  ;  outer  leaves  very  few, 
succulent,  and  tender ;  stalk  short ;  quality  tender,  mild, 
and  well  flavored. 


THE   CABBAGE.  135 

As  a  market  variety,  it  has  few,  if  any,  superiors.  It 
heads  with  great  uniformity,  and  bears  transportation  well ; 
but  its  large  size  is  objectionable  when  required  for  the  use 
of  families  numbering  but  few  members. 

Stem  dwarfish,  —  the  leaf-stalks  coming  Early  Battersea. 
out  quite  close  to  each  other  \  so  that  BATTBBSBA 

scarcely  any  portion  of  the  stem  is  to  be 
seen  between  them.  The  whole  Cabbage  measures  about 
three  feet  in  circumference.  The  heart  is  shortly  conical, 
with  a  broad  base ;  near  which  it  is  two  feet  in  circum- 
ference, when  divested  of  the  outside  leaves.  The  ribs  boil 
tender. 

It  is  one  of  the  best  sorts  for  the  general  crop  of  early 
cabbages  ;  is  not  liable  to  crack ;  and,  when  cut  close  to 
the  stem,  often  puts  forth  a  number  of  fresh  heads,  of  fair 
size  and  good  quality. 

This  is  an  intermediate  variety,  of  the  size     Early  Drum- 
of  the  Early  York,  and  a  little  later.     The 
head  is  round,  flattened  at  the  top,  firm  and  well  formed, 
tender  in  texture,  and  well  flavored. 

It  is  a  good  sort  for  the  garden,  as  it  heads  well,  occupies 
but  little  space  in  cultivation,  and  comes  to  the  table  imme- 
diately after  the  earlier  sorts. 

This  well-known  and  standard  variety  has  a  Early  Low 
round,  medium-sized,  solid  head,  sometimes  EARLY  DUTCH 

DRUMHEAD. 

tinted  with  brown  at  its  top.      The  outside  and 
loose  leaves  are  few  in   number,  large,  rounded,  clasping, 
blistered,  and  of  a  glaucous-green  color ;   the  stalk  is  thick 
and  short. 

It  is  early,  tender,  of  good  quality,  heads  well,  and  one 
of  the  best  sorts  for  growing  in  a  small  garden  for  early 
table  use. 


136  BRASSICACEOVS  PLANTS. 

Early  Sugar-  The  color  of  this  variety,  and  the  form  of 
its  head,  distinguish  it  from  all  others.  The 
plant,  when  well  developed,  has  an  appearance  not  unlike 
some  of  the  varieties  of  Cos  lettuces  ;  the  head  being  round 
and  full  at  the  top,  and  tapering  thence  to  the  base,  forming 
a  regular  inverted  cone. 

Though  an  early  cabbage,  it  is  thought  to  be  more 
affected  by  heat  than  most  of  the  early  varieties,  and  is 
also  said  to  lose  some  of  its  qualities  if  kept  late  in  the 
season.  Head  of  medium  size,  seldom  compactly  formed, 
and,  when  cut  and  cooked  in  its  greatest  perfection,  tender 
and  well  flavored. 

Early  Wake-         Head  of  medium  size,  generally  somewhat 
conical,  but  sometimes  nearly  round,   com- 
pact ;  leaves  glaucous-green  ;  stalk  small. 

A  fine,  early  variety,  heading  readily.  As  the  plants 
occupy  but  little  space,  it  is  recommended  as  a  desirable 
sort  for  early  marketing. 

Early  York.  In  this  country,  the  Early  York  is  one  of 
the  oldest,  most  familiar,  and,  as  an  early 
market  sort,  one  of  the  most  popular,  of  all  the  kinds  now 
cultivated.  The  head  is  of  less  than  medium  size,  roundish- 
ovoid,  close,  and  well  formed,  of  a  deep  or  ash-green  color, 
tender  and  well  flavored.  The  loose  leaves  are  few  in 
number,  often  revoluted  on  the  border,  and  comparatively 
smooth  on  the  service  ;  nerves  greenish-white.  The  plants 
of -the  true  variety  have  short  stalks,  occupy  but  little  space, 
and  seldom  fail  to  produce  a  well-formed,  and,  for  an  early 
sort,  a  good-sized  head.  They  require  a  distance  of  about 
eighteen  inches  between  the  rows,  and  fifteen  or  eighteen 
inches  in  the  rows. 

Its  earliness  and  its  unfailing  productiveness  make  it  a 
favorite  with  market-gardeners  ;  and  it  still  retains  its  long- 
established  popularity,  notwithstanding  the  introduction  of 


THE   CABBAGE. 

numerous  new  sorts,  represented  as  being  as  early,  equally 
prolific,  and  surpassing  it  in  -general  excellence. 

Head  large,  loose,  and  open  ;  stalk  long.  Green  Glazed. 
Its  texture  is  coarse  and  hard,  and  the  vari-  AMKGLAzK2.E1I1EIT 
ety  really  possesses  little  merit,  though  it  is 
somewhat  extensively  grown  in  warm  latitudes,  where  it 
appears  to  be  less  liable  to  the  attacks  of  the  cabbage-worm 
than  any  other  sort. 

A  distinguishing  characteristic  of  this  cabbage  is  the 
deep  shining-green  color  ;  the  plants  being  readily  known 
from  their  peculiar,  varnished,  or  glossy  appearance. 

Head  large,  round,  sometimes  flattened  a       Large  Late 

Drumhead, 
little  at  the  top,  close  and  firm  ;    the  loose      AMERICAN  DEUM- 

leaves  are  numerous,  broad,  round,  and  full, 
clasping,  blistered,  and  of  a  sea-green  color  ;    the   stem  is 
short.     The  variety  is  hardy,  seldom  fails  to  form  a  head, 
keeps  well,  and  is  of  good  quality, 

There  are  many  varieties  of  this  cabbage,  introduced  by 
different  cultivators  and  seedsmen  under  various  names,  dif- 
fering slightly,  in  some  unimportant  particulars,  from  the 
foregoing  description,  and  also  differing  somewhat  from 
each  other,  "but  agreeing  in  being  large,  rounded,  cabba- 
ging uniformly,  having  a  short  stem,  keeping  well,  and  in 
being  tender  and  good  flavored." 

This   is  a  larger  cabbage  than  the  Early     Large  York. 
York,  which  variety  it  somewhat  resembles. 
The  head,  however,  is  broader  in  proportion  to  its  depth, 
and  more  firm  and  solid.     The  stalk  is  also  shorter,  and  it 
is  two  or  three  weeks  later. 

The  Large  York  seems  to  be  intermediate  between  the 
Early  York  and  the  Large  Late  Drumheads,  as  well  in 
respect  to  form  and  general  character  as  to  its  season  of 
maturity.  It  is  recommended  as  being  less  affected  by  heat 


138  BRASSICACEOUS  PLANTS. 

than  many  other  kinds,  and,  for  this  reason,  well  adapted 
for  cultivation  in  warm  climates.  It  seldom  fails  in  form- 
ing its  head,  and  is  tender  and  well  flavored. 

Large  Ox-          This  is  a  French  variety,  of  the  same  form 

LARGE  FBENCH     and  general  character  as  the  Small  Ox-heart, 

but  of  larger  size.     The  stalk  is  short ;    the 

head  firm  and  close,  and  of  a  light-green  color  ;  the  spare 

leaves  are  few  in  number,  generally  erect,  and  concave. 

It  is  a  week  or  ten  days  later  than  the  Small  Ox-heart, 
forms  its  head  readily,  and  is  of  good  quality.  One  of  the 
best  of  the  intermediate  sorts. 

Little  Pixie.  A  recent  sort,  remarkable  for  its  earliness, 
THUMB.  aQ(j  ^  .^s  diminutive  size,  and  generally 
dwarfish  character,  —  the  whole  plant,  when  full  grown, 
being  scarcely  larger  than  a  colewort,  or  some  varieties  of 
cabbage-lettuce . 

It  is  of  tender  texture  ;  the  flavor  is  mild  and  delicate  ; 
and  as  an  early  variety,  particularly  where  space  is  lim- 
ited, is  recommended  for  cultivation. 

Marblehead         One  of  the  largest  of  the  Cabbage  family, 

Mammoth  J ' 

Drumhead,      produced  from   the   Mason,   or   Stone-mason, 

J' J'  ?r^reg~  by  Mr.  Alley,  and  introduced  by  Mr.  J.  J.  H. 
Gregory  of  Marblehead,  Mass. 

Heads  not  uniform  in  shape,  —  some  being  nearly  flat, 
while  others  are  almost  hemispherical ;  size  very  large, 
varying  from  fifteen  to  twenty  inches  in  diameter,  —  al- 
though specimens  have  been  grown  of  the  extraordinary 
dimensions  of  twenty-four  inches.  In  good  soil,  and  with 
proper  culture,  the  variety  is  represented  as  attaining  an 
average  weight  of  thirty  pounds.  Quality  tender  and 
sweet. 

Sixty  tons  of  this  variety  have  been  raised  from  a  single 
acre. 


THE   CABBAGE 


139 


The  Mason  Cabbage,  in  shape,  is  nearly  Mason.  J.  j.  n. 
hemispherical ;  the  head  standing  well  out  Gregory. 

from  among  the  leaves,  growing  on  a  small  and  short  stalk. 
Under  good  cultivation,  the 
heads  will  average  nine 
inches  in  diameter,  and 
seven  inches  in  depth.  It 
is  characterized  for  its 
sweetness,  and  for  its  reli- 
ability for  forming  a  solid 
head.  It  is  also  an  excel- 
lent variety  for  cultivation 
in  extreme  Northern  lati-  Mason  Cabbase- 

tudes,  where,  from  the  shortness  of  the  season,  or  in  those 
sections  of  the  South,  where,  from  excessive  heat,  plants 
rarely  cabbage  well.  Under  good  cultivation,  nearly  every 
plant  will  set  a  marketable  head. 

Originated  by  Mr.  John  Mason  of  Marblehead,  Mass. 

This  variety  is  of  recent  introduction.  The  Pomeranian, 
head,  which  is  of  medium  size,  has  the  form 
of  an  elongated  cone,  and  is  regular  and  symmetrical.  It 
is  quite  solid,  of  a  pale  or  yellowish-green  color,  tender  and 
well  flavored,  and  remarkable  for  the  peculiar  manner  in 
which  the  leaves  are  collected,  and  twisted  to  a  point,  at  its 
top.  Stalk  rather  high. 

It  is  an  intermediate  variety,  and  excellent  either  as  an 
autumnal  or  winter  cabbage.  As  it  heads  promptly,  and, 
besides,  is  of  remarkable  solidity,  it  makes  a  profitable  mar- 
ket cabbage,  keeping  well,  and  bearing  transportation  with 
little  injury. 


Head  large,  bluish-green,  round,  solid, 
broad  and  flat  on  the  top,  and  often  tinted 
with  red  or  brown.  The  exterior  leaves  are 
few  in  number,  roundish,  broad  and  large,  clasping,  blis- 


Premlum 
Flat  Dutch. 

LARGE  FLAT 
DUTCH. 


140  BRASSICACEOUS  PLANTS. 

tered  on  the  surface,  bluish-green  in  the  early  part  of  the 
season,  and  tinged  with  purple  towards  the  time  of  harvest- 
ing ;  stalk  short. 

It  is  one  of  the  largest  of  the  cabbages,  rather  late,  good 
for  autumn  use,  and  one  of  the  best  for  winter  or  late  keep- 
ing, as  it  not  only  remains  sound,  but  retains  its  freshness 
and  flavor  till  late  in  spring.  The  heads  open  white  and 
crisp,  and,  when  cooked,  are  tender  and  well  flavored.  It 
requires  a  good  soil,  and  should  be  set  in  rows  not  less 
than  three  feet  apart,  and  not  nearer  together  than  thirty 
inches  in  the  rows. 

As  a  variety  for  the  winter  market,  the  Premium  Flat 
Dutch  has  no  superior.  An  acre  of  land,  well  set  and  cul- 
tivated, will  yield  four  thousand  heads. 

Small  Ox-heart.  Head  below  medium  size,  ovate  or  egg- 
shaped.  The  leaves  are  of  the  same  bright 
green  as  those  of  the  York  Cabbage  ;  the  stalk  is  short,  and 
the  leaves  not  composing  the  head  few  in  number. 

The  Ox-heart  cabbages,  with  respect  to  character,  and 
period  of  maturity,  are  intermediate  between  the  Yorks 
and  Drumheads ;  more  nearly,  however,  resembling  the 
former  than  the  latter.  The  Small  Ox-heart  is  ten  days 
later  than  the  Early  York. 

As  not  only  the  heads,  but  the  full-grown  plants,  of  this 
variety,  are  of  small  size,  they  may  be  grown  in  rows  two 
feet  apart,  and  sixteen  inches  apart  in  the  rows. 

Stone-mason.  An  improved  variety  of  the  Mason,  origi- 
Jm  J'  S'y.Greg'  nated  b7  Mr-  John  Stone,  jun.,  of  Marble- 
head,  Mass.  Head  larger  than  that  of  the 
original,  varying  in  size  from  ten  to  fourteen  inches  in 
diameter,  according  to  the  strength  of  the  soil  and  the  cul- 
tivation given  it.  The  form  of  the  head  is  flatter  than  that 
of  the  Mason,  and  but  little,  if  any,  inferior  to  it  in  solidity. 
Stem  short  and  small.  Under  good  culture,  the  heads, 


THE   CABBAGE.  141 

exclusive  of  the  outer  foliage,  will  weigh  nine  pounds. 
Quality  exceedingly  sweet,  tender,  and  rich.  A  profitable 
variety  for  market-purposes  ;  the  gross  returns  per  acre  in 
the  vicinity  of  Boston,  Mass.,  often  reaching  from  two  hun- 
dred dollars  to  three  hundred  and  fifty. 

The  Mason,  Stone-mason,  and  the  Marblehead  Mammoth, 
severally  originated  from  a  package  of  seeds  received  from 
England,  under  the  name  of  the  "  Scotch  Drumhead,"  by 
Mr.  John  M.  Ives  of  Salem,  Mass. 

This  variety,  though  often  found  upon  the  cata-     Vanack. 
logues  of  our  seedsmen,  has  not  been  extensively        Lind' 
grown  in  this    country,   and   perhaps  is   really   but   little 
known. 

The  head  is  somewhat  irregular  in  shape,  broad  at  the  base, 
and  terminates  in  a  sharp  point.  The  exterior  leaves  are 
large,  spreading,  deep  green,  and  strongly  veined. 

It  is  tender  in  texture,  sweet  and  delicate  in  flavor,  cab- 
bages early  and  uniformly,  and  when  kept  through  the 
winter,  and  reset  in  spring,  pushes  abundant  and  fine  sprouts, 
forming  excellent  early  cole  worts,  or  greens.  Lindley  pro- 
nounces its  quality  inferior  to  none  of  the  best  cabbages. 

Heads    small,   but   solid,  and   uniform   in     Waite's  New 
shape.     It  has  little  of  the  coarseness  com-        Ho£*Mag. 
mon  to  the  larger  varieties,  and  the  flavor  is 
superior. 

One  of  the  finest  early  cabbages,  and  one  of  the  best 
sorts  for  th§  market.  It  occupies  but  little  space  compared 
with  some  of  the  older  kinds,  and  a  large  number  of  plants 
may  be  grown  upon  a  small  piece  of  ground. 

This  is  a  German  variety,  somewhat  simi-      Winnigstadt. 

,*,         r\      -t  i  11  POINTED  HEAD. 

lar    to    the    Ox-heart,    but   more   regularly 
conical.     Head  broad  at  the  base,  and  tapering  symmetri- 
cally to  a  point,  solid,  and  of  the  size  of  the  Ox-heart ; 


142  BRASSICACEOUS  PLANTS. 

leaves  of  the  head  pale  or  yellowish-green,  with  large  nerves 
and  ribs  ;  the  exterior  leaves  are  large,  short,  and  rounded, 
smooth,  and  of  firm  texture  ;  the  stalk  is  short. 

It  is  an  intermediate  sort,  immediately  following  the 
Early  York.  A  large  proportion  of  the  plants  will  form 
good  heads  ;  and  as  these  are  not  only  of  remarkable  solid- 
ity, but  retain  their  freshness  well  during  winter,  it  is  a 
good  variety  for  marketing,  though  rather  hard,  and  some- 
what deficient  in  the  qualities  that  constitute  a  good  table 
cabbage. 

Red  Varieties,  —  These  are  few  in  number,  and  generally 
used  as  salad,  or  for  pickling.  When  cooked,  they  are  con- 
sidered less  mild  and  tender  than  the  common  varieties, 
besides  retaining  a  portion  of  their  color,  which,  by  many,  is 
considered  an  objection. 

Early  Dwarf          Head  nearly  round,   generally  of  a  deep- 
EABLTeBLooD       red  or  dark-purple  color  ;  stalk  short. 

It  is  ten  days  earlier  than  the  Large  Red 
Dutch,  and  is  quite  variable  in  form  and  color. 

Large  Red  The  most  familiar,  as  well  as  the  most  popu- 
lar, of  the  Red  varieties.  The  head  is  large, 
round,  hard,  and  solid  ;  the  leaves  composing  the  head  are 
of  an  intense  purplish-red  ;  the  outer  leaves  are  numerous, 
red,  with  some  intermixture  or  shades  of  green. 

On  account  of  its  dark  color  when  cooked,  it  is  seldom 
used  in  the  manner  of  the  common  cabbages,  but  is  chiefly 
used  for  pickling,  or,  like  the  other  Red  sorts,  cut  in  shreds, 
and  served  as  a  salad ;  though  any  solid,  well-blanched, 
small-ribbed,  white-headed  sort  will  answer  for  the  same 
purpose,  and  perhaps  prove  equally  tender  and  palatable. 

The  Large  Red  Dutch  is  one  of  the  latest  of  cabbages, 
and  should  receive  the  advantage  of  nearly  the  entire 
season. 

The  heads  may  be  kept  fresh  and  sound  until  May. 


THE    CAULIFLOWER.  143 

Small,  like  the  Utrecht  Red,  but  of  a  still  deeper     superfine 
color.     When  pickled,  however,  the  dark  color- 


ing  matter  is  greatly  discharged,  so  that  the 
substance  is  left  paler  than  that  of  others  originally  not  so 
dark.  It  is,  therefore,  not  so  good  for  pickling  as  other 
sorts  which  retain  their  color  and  brightness. 

A  small  but  fine  dark-red  cabbage. 


THE   CAULIFLOWER. 

Brassica  oleracea  var. 

The  Cauliflower,  like  the  Broccoli,  is  strictly  an  annual 
plant,  as  it  blossoms  and  perfects  its  seed  the  year  in  which 
it  is  sown.  When  fully  grown,  or  in  flower,  it  is  about  four 
feet  in  height,  and,  in  character  and  general  appearance,  is 
similar  to  the  Cabbage  or  Broccoli  at  a  like  stage  of 
growth. 

The  seeds  resemble  those  of  the  Cabbage  in  size,  form, 
and  color,  although  not  generally  so  uniformly  plump  and 
fair.  From  ten  to  twelve  thousand  are  contained  in  an 
ounce,  and  they  retain  their  germinative  properties  five 
years. 

Soil.  —  The  Cauliflower,  like  the  Cabbage,  requires  a 
deep,  rich  soil,  and  seldom  succeeds  well  when  grown  on 
land  long  under  cultivation.  Applications  of  lime  and  sul- 
phur have  a,  beneficial  effect,  not  only  in  preventing  the 
ravages  of  insects,  but  in  promoting  the  growth  of  the 
plants.  The  best  fertilizers  appear  to  be  those  of  a  saline 
character  ;  and  excellent  Cauliflowers  have  been  produced  by 
liberal  applications  of  kelp  and  sea-weed. 

Sowing  and  Culture.  —  The  seed  may  be  sown  in  a  hot- 
bed in  March,  at  the  same  time  and  in  the  same  manner  as 
early  cabbages,  and  the  plants  set  in  the  open  ground  late 


144  BRASSICACEOUS  PLANTS. 

in  May ;  or  the  seed  may  be  sown  in  the  open  air  in  April 
or  the  beginning  of  May,  in  a  common  nursery-bed,  in 
shallow  drills  six  or  eight  inches  apart ;  and,  when  suf- 
ficiently grown,  the  plants  may  be  set  where  they  are  to 
remain. 

The  after-culture  should  be  similar  to  that  bestowed  upon 
the  Cabbage.  The  dry,  sunny  weather  which  so  often  pre- 
vails in  the  summer  months  is  unfavorable  to  the  full  devel- 
opment of  the  Cauliflower ;  and  in  such  seasons  liberal 
applications  of  water  or  liquid  manure  may  be  beneficially 
made,  and  will  often  produce  fine  flowers  from  plants  that 
would  otherwise  prove  abortive. 

The  leaves  are  sometimes  gathered,  and  tied  loosely  over 
the  tops  of  the  heads,  to  facilitate  the  blanching. 

Taking  the  Crop.  —  Like  the  Broccoli,  Cauliflowers  should 
be  cut  for  use  while  the  head,  or  what  is  known  as  the 
u  curd,"  is  still  close  and  compact.  As  the  plants  advance 
in  growth,  the  h«ad  opens,  separates  into  branches,  and  soon 
becomes  coarse,  fibrous,  strong-flavored,  and  unfit  for  the 
table. 

Use.  —  The  methods  of  cooking  and  serving  are  almost 
numberless.  When  well  grown  and  seasonably  cut,  the 
flavor  is  peculiarly  mild  and  agreeable.  Few  brassicaceous 
plants  are  more  ornamental,  or  more  generally  esteemed. 

Varieties.  —  These  are  few  in  number  ;  the  distinctions, 
in  many  instances,  being  quite  unimportant.  In  the  color, 
foliage,  general  habit,  and  even  in  the  quality,  of  the  entire 
list,  there  is  great  similarity. 

Early  London          Stem  tall ;    leaves   of  medium    size.     It 

has  a  fine>  white'  comPact  "  curd,"  as  the 
unexpanded  head  is  termed,  and  is  the  sort 
grown  in  the  vicinity  of  London  for  the  early 
crop.     It  is  hardy,  and  succeeds  well  when   grown  in  this 
country.      The  plants  should  be  set   two  feet  and  a  half 
apart. 


THE   CAULIFLOWER.  145 

Head  rather  large,  white,  and  compact ;        Early  Paris 
.  T         Cauliflower, 

leaves  large  ;  stalk  short.    An  early  sort.     In 

France,  it  is  sown  in  June,  and  the  heads  come  to  table  in 
autumn. 


Leaves  large,  long,  waved,  and  serrated     Erfurt  Early 

,        '  Cauliflower. 

on  the  borders  ;    stalk  of  medium  height ;       ERFURT  EXTBA 

,         ,  ,  /,  EARLY. 

head  large,  —  measuring  from  seven  to  ten 
inches  in  diameter,  —  close,  and  compact. 

This  variety  promises  to  be  one  of  the  best  for  cultiva- 
tion in  this  country.  Specimens  exhibited  under  this  name 
before  the  Massachusetts  Horticultural  Society  measured 
fully  ten  inches  in  diameter,  the  surface  being  very  close, 
and  the  heads  possessing  the  peculiar  white,  curdy  charac- 
ter so  rarely  attained  in  the  climate  of  the  United  States. 
The  plants  seldom  fail  to  form  a  good-sized  and  symmetrical 
head,  or  flower. 

Stem  quite  short,  and  plant  of  compact         Progmore 
i     i  •         r™        i        i  i  11  Early  Forcing, 

habit.     The    heads    are    large    and    close, 

and  their  color  clear  and  delicate.  Recommended  as  one 
of  the  best  for  forcing,  as  well  as  an  excellent  sort  for  open 
culture. 


This  is  a  fine,  large,  white,  compact  vari-     Large  Asiatic 
ety,  taller  and  later  than  the  Early  London        ' 
Cauliflower :  it  has  also  larger  leaves.      If 
sown  at  the  same  time,  it  will  afford  a  succession. 


Plant  fifteen  inches  high.  The  leaves  Le  Normand. 
are  toothed  and  waved  on  the  margin,  and  •*•  H°99' 

expose  a  head  which  is  nine  inches  in  diameter,  and  of  a 
creamy  color. 

It  is  earlier  than  the  Walcheren,  and  is  readily  distin- 
guished from  it  by  the  waved  and  toothed  margin  of  the 
foliage. 

10 


146  BRASSIGACEOUS  PLANTS. 

The  plants  are  hardy  and  vigorous  growers,  and  rarely 
fail  to  develop  a  flower,  even  in  dry  and  unfavorable 
seasons. 

Mitchell's  A   new  variety.      Bouquet  not  large,   but 

CaulSowerT    handsome  and  compact.     It  is  so  firm,  that  it 

remains  an  unusual  length  of  time  without 

running  to  seed  or  becoming  pithy.      A  desirable  sort  for 

private  gardens  and  for  forcing. 

New  Erfurt        ^-  recent  sort?  with  large,  clear-white  flow- 
Dwmoth.am"    er*s>  of  suPerior  quality. 

The  plants  are  low  and  close,  and  gen- 
erally form  a  head,  even  in  protracted  dry  and  warm 
weather.  It  appears  to  be  one  of  the  few  varieties  adapted 
to  the  climate  of  this  country,  and  is  recommended  for 
cultivation. 

Stadtholder.  A  recent  variety,  introduced  from  Holland. 
The  plants  are  strong  growers,  producing  large, 
compact,  pure-white  flowers.  In  the  vicinity  of  London, 
where  it  is  largely  cultivated  for  the  market,  it  is  consid- 
ered equal,  if  not  superior,  to  the  Walcheren. 


Waite's  Alma          A  new  variety,  represented  as  being  of 

Cauliflower.        ,  .  ,    n  .  . 

large  size,  and  firm ;    surpassing  in  excel- 
lence the  Walcheren. 


Walcheren  Stem  short ;    leaves  broad,  less  pointed 

and  more  undulated  than  those  of  the  Cau- 
liflower  usually  are.  It  not  only  resists  the 
cold  in  winter?  but  the  drought  jn  summer, 

much  better  than  other  cauliflowers.  In  hot,  dry  summers, 
when  scarcely  a  head  of  these  could  be  obtained,  the  Wal- 
cheren Cauliflower,  planted  under  similar  circumstances, 


KOHL  BABI.  147 

formed  beautiful  heads,  —  large,  white,  firm,  and  of  uni- 
form closeness. 

Messrs.  Henderson  and  Son  describe  this         "Wellington 
Cauliflower  as  the  finest  kind  in  cultivation  ; 
bouquet  pure  white  ;    size  of  the  head  over  two  feet ;    in 
growth  very  dwarfish,  —  the  stem  not  more  than  two  or 
three  inches  from  the  soil. 

It  is  one  of  the  hardiest  varieties  known,  and  is  said  to 
withstand  the  extreme  variations  of  the  climate  of  the 
United  States.  An  excellent  sort  for  early  planting  and 
for  forcing. 


KOHL  RABI. 

Turnip  Cabbage.  —  Brassica  caulo-rapa. 

The  Kohl  Rabi  is  a  vegetable  intermediate  between  the 
Cabbage  and  the  Turnip.  The  stem,  just  above  the  surface 
of  the  ground,  swells  into  a  round, 
fleshy  bulb,  in  form  not  unlike  a 
turnip.  On  the  top  and  about  the 
surface  of  this  bulb  are  put  forth  its 
leaves,  which  are  similar  to  those 
of  the  Swede  turnips  ;  being  either 
lobed  or  entire  on  the  borders, 
according  to  the  variety.  The  seeds 
are  produced  the  second  year  ;  after 
the  ripening  of  which,  the  bulb  per- 
ishes. 

Sowing  and  Cultivation.  —  The 
seeds  may  be  sown  in  May  or 
June  in  a  nursery-bed,  as  is  prac-  Green  Kohl  BabL 

tised  with  the  Cabbage,  afterwards  removing  the  young 
plants  to  rows  eighteen  inches  or  two  feet  apart,  and  fif- 
teen inches  apart  in  the  rovv^s;  and  they  are  sometimes 


148  BRASSICACEOUS  PLANTS. 

sown,  like  the  seeds  of  the  Ruta-baga,  in  rows  where  they 
are  to  remain. 

Seed.  —  Take  up  a  few  plants  entire  in  autumn ;  pre- 
serve them  during  winter  in  the  manner  of  cabbages  or 
turnips,  and  transplant  to  the  open  ground  in  April,  two 
feet  apart  in  each  direction.  The  seeds  are  not  distin- 
guishable from  those  of  the  Swede  or  Ruta-baga  Turnip, 
and  retain  their  vitality  from  five  to  seven  years. 

Use.  —  The  part  chiefly  used  is  the  turnip-looking  bulb, 
formed  by  the  swelling  of  the  stem.  This  is  dressed,  and 
eaten  with  sauce  or  with  meat,  as  turnips  usually  are. 
While  young,  the  flesh  is  tender  and  delicate,  possessing 
the  combined  flavor  of  the  Cabbage  and  Turnip. 

They  are  said  to  keep  better  than  any  other  bulb,  and  to 
be  sweeter  and  more  nutritious  than  the  Cabbage  or  White 
Turnip.  "In  the  north  of  France,  they  are  extensively 
grown  for  feeding  cattle,  —  a  purpose  for  which  they  seem 
admirably  adapted,  as  they  are  found  not  to  impart  any  of 
that  disagreeable  taste  to  the  milk  which  it  acquires  when 
cows  are  fed  on  turnips." 

Varieties.  —  The  following  varieties  are  described  in 
"  THE  FIELD  AND  GARDEN  VEGETABLES  OF  AMERICA  ;"  viz., 
the  Artichoke-leaved,  Early  White,  Early  Purple,  and  the 
Common  Green,  Purple,  and  White.  The  Early  White 
and  the  Early  Purple  are  the  best.  Under  the  influence  of 
the  climate  of  the  United  States,  most  of  the  kinds  become 
so  hard,  fibrous,  and  strong  flavored,  as  to  be  worthless  for 
table  use,  though  the  form  of  the  vegetable,  and  its  peculiar 
manner  of  growth,  often  secure  for  it  a  place  in  the  field  or 
garden. 


SAVOY. 

Savoy  Cabbage.  —  Brassica  oleracea,  var.  bullata.  —  De  Cand. 

The  Savoys  are  distinguished  from  the  common  head  or 
close-hearted  cabbages  by  their  peculiar,  wrinkled,  or  blis- 
tered leaves. 


SAVOY.  149 

Besides  this  distinction,  the  Sayoys,  when  compared  with 
the  Common  Cabbage,  are  slower  in  their  development, 
and  have  more  open  or  less  compactly  formed  heads. 

None  of  the  family  are  hardier  or  more  easily  cultivated. 
So  far  are  they  from  being  injured  by  cold  and  frosty 
weather,  that  a  certain  degree  of  frost  is  considered  neces- 
sary for  the  complete  perfection  of  their  texture  and  flavor. 

The  seeds,  when  ripe,  in  form,  size,  and  color,  are  not 
distinguishable  from  those  of  the  Cabbage.  An  ounce, 
which  contains  ten  thousand  seeds,  will  generally  produce 
three  thousand  plants. 

The  Savoys  require  the  same  soil,  and  mode  of  culture, 
as  the  Common  Cabbage. 

Varieties :  — 

Head  large,  round,  compact,  yellowish  at       Drumhead 
the  centre,  and  a  little  flattened,  in  the  form        CAPB  SAVOY. 
of  some  of  the  Common  Drumhead  cabbages, 
which  it  nearly  approaches  in  size.     The  exterior  leaves  of 
the  plant  are  round,   sea-green   or  bluish-green,   and    are 
more  finely  and  less  distinctly  blistered  on  the  surface  than 
the  leaves  of  the  Green  Globe.     Stalk  of  medium  length. 

The  Drumhead  Savoy  seldom  fails  to  heart  well,  affords 
a  good  quantity  of  produce,  is  hardy,  and,  when  brought  to 
the  table,  is  of  very  tender  substance,  and  finely  flavored. 
It  is  considered  one  of  the  best  of  the  large  kinds,  and, 
wherever  cultivated,  has  become  a  standard  sort.  It  keeps 
well  during  winter,  and  retains  its  freshness  late  into  the 
spring. 

As  it  requires  nearly  all  of  the  season  for  its  complete 
development,  the  seed  should  be  sown  early. 

Head   small,    flattened,    firm,    and   close ;       Early  Dwarf 
leaves  rather  numerous,  but  not  large,  deep       EARLY  GREEK 
green,   finely  but  distinctly  blistered,  broad 
and  rounded  at  the  top,  and  tapering  towards  the  stalk,  or 


150  BRASSICAGEOUS  PLANTS. 

stem,  of  the  plant,  which  is  short.  It  is  not  quite  so  early 
as  the  Ulm  Savoy ;  but  it  hearts  readily,  is  tender  and  of 
good  quality,  and  a  desirable  sort  for  early  use. 

Early  Ulm  A    dwarfish,    early    sort.       Head    small, 

NEW  U^SAVOY.  rounc^  s°lid  »  leaves  small,  thick,  and  fleshy. 
s\vor™l&in*     The  loose  leaves  are  remarkably  few  in  num- 
ber ;  nearly  all  of  the  leaves  of  the  plant  con- 
tributing to  the  formation  of  the  head. 

It  very  quickly  forms  a  heart,  which,  though  not  of  large 
size,  is  of  excellent  quality.  It  is,  however,  too  small  a 
sort  for  market-purposes,  but  for  private  gardens  would,  no 
doubt,  be  an  acquisition.  In  the  London  Horticultural 
Society's  garden,  it  proved  the  earliest  variety  in  culti- 
vation. 

Green  Globe        One  of  the  best  and  one  of  the  most  famil- 
E3*  CURLED     iar  of  tne  Savoys,  having  been  long  in  culti- 
SAVOY,     vation,    and  become  a  standard  sort.      The 
head  is  of  medium  size,  round,  bluish  or  sea- 
green  on  the  outside,  yellow  towards  the  centre,  and  loose- 
ly formed.      Stalk  of  medium 
height. 

The  variety  possesses  all  the 
qualities  of  its  class :  the  tex- 
ture is  fine,  and  the  flavor  mild 
and  excellent.  On  account  of 
its  remarkably  fleshy  and  ten- 
der character,  the  inner  loose 
leaves  about  the  head  will  be 
found  good  for  the  table,  and  to 
possess  a  flavor  nearly  as  fine 
as  the  more  central  parts  of  the 

Savoy  Cabbage.  plant> 

It  is  remarkably  hardy,  and  attains  its  greatest  perfec- 
tion only  late  in  the  season,  or  under  the  influence  of  cool 


SEA-KALE.  151 

or  frosty  weather.  As  the  plants  develop  much  less 
rapidly  than  those  of  the  Common  Cabbage,  the  seed 
should  be  sown  early. 

Transplant  in  rows  two  and  a  half  or  three  feet  apart, 
and  allow  a  space  of  two  feet  and  a  half  between  the  plants 
in  the  rows. 


SEA-KALE. 

Crambe  maritima. 

Of  Sea-kale  there  is  but  one  species  cultivated ;  and  this 
is  perennial,  and  perfectly  hardy.  The  leaves  are  large, 
thick,  oval  or  roundish,  sometimes  lobed  on  the  borders, 
smooth,  and  of  a  peculiar  bluish-green  color ;  the  stalk, 
when  the  plant  is  in  flower,  is  solid  and  branching,  and 
measures  four  feet  in  height ;  the  flowers,  which  are  pro- 
duced in  groups,  or  clusters,  are  white,  and  have  an  odor 
very  similar  to  that  of  honey.  The  seed  is  enclosed  in  a 
yellowish-brown  shell,  or  pod,  which,  externally  and  inter- 
nally, resembles  a  pit,  or  cobble,  of  the  common  cherry. 
Six  hundred  seeds,  or  pods,  are  contained  in  an  ounce  ;  and 
they  retain  their  germinative  powers  three  years.  "  They 
are  large  and  light,  and,  when  sold  in  the  market,  are  often 
old,  or  imperfectly  formed ;  but  their  quality  is  easily 
ascertained  by  cutting  them  through  the  middle  :  if  sound, 
they  will  be  found  plump  and  solid."  They  are  usually 
sown  without  being  broken. 

Preparation  of  the  Ground,  and  Sowing.  —  The  ground 
should  be  trenched  to  the  depth  of  from  a  foot  to  two  feet, 
according  to  the  depth  of  the  soil,  and  well  enriched 
throughout.  The  seeds  may  be  sown  in  April  where  the 
plants  are  to  remain ;  or  they  may  be  sown  at  the  same 
season  in  a  nursery-bed,  and  transplanted  the  following 
spring.  They  should  be  set  or  planted  out  in  rows  three 


152  BRASSICACEOUS  PLANTS. 

feet  apart,  eighteen  inches  apart  in  the  rows,  and  the 
crowns  covered  three  inches  deep. 

Culture.  —  Keep  the  plants  clear  of  weeds  ;  nip  off  the 
shoots  of  such  as  tend  to  run  to  flower  ;  and  in  the  autumn, 
when  the  leaves  have  decayed,  add  a  liberal  dressing  of 
compost,  or  stable  manure.  Very  early  in  spring,  stir  or 
rake  over  the  bed,  being  careful  not  to  injure  the  crowns 
of  the  roots  ;  and  cover  eight  or  ten  inches  deep  with  the 
material  intended  for  blanching.  This  may  be  beach-sand, 
dry  peat,  common  gravel,  or  whatever  of  like  character  can 
be  conveniently  obtained. 

In  England,  the  plants  are  blanched  by  inverting  over 
them  pots  made  for  the  purpose,  and  known  as  "  sea-kale 
pots,"  and  sometimes  by  using  as  a  substitute  ten  or  twelve 
inch  flower-pots. 

Gutting.  —  The  sprouts  are  cut  for  use  when  they  are 
from  three  to  six  inches  high,  and  the  season  continues 
about  six  weeks.  Like  Asparagus,  the  roots  are  injured 
by  excessive  cutting ;  and  some  of  the  shoots  should  be 
allowed  to  make  their  natural  growth,  that  strength  may 
be  secured  for  the  crop  of  the  following  spring.  A  planta- 
tion, with  good  culture  and  moderate  use,  will  continue 
from  seven  to  ten  years. 

Seeds.  —  The  seeds,  which  are  best  preserved  in  the 
pods,  may  be  obtained  plentifully  by  allowing  a  few  strong 
plants  to  make  their  natural  growth. 

Use.  —  The  blanched  sprouts  are  used  cooked  as  Aspar- 
agus, or  as  Broccoli  and  the  Cauliflower. 


CHAPTER  VI. 
SPIN.ACEOUS    PLANTS. 

Leaf-beet,  or  Swiss  Chard.  —  New-Zealand  Spinach.  —  Spinach.  —  Orach. 


LEAF-BEET,  OR  SWISS  CHARD. 

Sicilian  Beet. — White  Beet.  —  Beta  cicla. 

THE  Leaf-beet  is  a  native  of  the  sea-coasts  of  Spain  and 
Portugal.  It  is  a  biennial  plant,  and  is  cultivated  for 
its  leaves  and  leaf-stalks.  The  roots  are  much  branched  or 
divided,  hard,  fibrous,  and  unfit  for  use. 

Propagation  and  Cultivation.  —  It  is  propagated,  like 
other  beets,  from  seeds  sown  annually,  and  will  thrive  in 
any  good  garden  soil.  The  sowing  may  be  made  at  any 
time  in  April  or  May,  in  drills  eighteen  inches  apart,  and 
an  inch  and  a  half  deep.  When  the  plants  are  well  up,  thin 
them  to  ten  or  twelve  inches  apart,  and  treat  during  the  sea- 
son as  the  common  Red  Beet,  stirring  the  surface  frequently, 
and  keeping  clear  of  weeds.  The  excellence  of  this  vege- 
table consists  in  the  succulent  character  of  the  stems  and 
nerves  of  the  leaves  ;  and  these  properties  are  best  acquired 
in  moist  and  warm  seasons,  or  by  copious  watering  in  dry 
weather. 

The  seed,  or  fruit,  has  the  appearance  peculiar  to  the 
family ;  although  those  of  the  different  varieties,  like  the 
seeds  of  the  Red  Beet,  vary  somewhat  in  size,  and  shade  of 
color. 

An  ounce  of  seed  will  sow  a  hundred  feet  of  drill,  or  be 
sufficient  for  a  nursery-bed  of  fifty  square  feet. 

153 


154  SPINACEOUS  PLANTS. 

Use.  — "  This  species  of  Beet  is  cultivated  exclusively  for 
its  leaves ;  whereas  the  Red  Beet  is  grown  for  its  roots. 
These  leaves  are  boiled  like  Spinach,  and  also  put  into  soups. 
The  midribs  and  stalks,  which  are  separated  from  the  lamina 
of  the  leaf,  are  stewed  and  eaten  like  Asparagus,  under  the 
name  of  "  Chard."  As  a  spinaceous  plant,  the  White  Beet 
might  be  grown  to  great  advantage  in  the  vegetable-garden, 
as  it  affords  leaves  fit  for  use  during  the  whole  summer." 
—  Mclnt. 

The  varieties  are  as  follow  :  — 

Large-ribbed       Stalks  white  ;    leaves  pale  yellowish-green, 
CUKLED  LEAF-    with  broad  midribs,  large  nerves,  and  a  blis- 
tered  surface,  like  some  of  the    Savoys.     It 
may  be  grown  as  a  substitute  for  Spinach. 

Large-ribbed         Leaf-stalks     bright     purplish-red ;     leaves 

Brazilian.       green,  blistered  on  the  surface  ;    nerves  pur- 

11150  SBEET.LBAF~     plish-red.       A  beautiful  sort,  remarkable  for 

the  rich  and  brilliant  color  of  the  stems  and 

nerves  of  the  leaves. 

Large-ribbed         A  variety  with    bright   yellow   leaf-stalks 

Brazilian.        and  yellowish  leaves.    The  nerves  of  the  leaves 

YH"BA£I!BBT.BD     are   yellow,  like  the    leaf-stalks ;    the    color 

is  peculiarly  rich  and  clear ;  and  the  stalks 

are  quite  attractive,  and  even  ornamental.     Quality  tender 

and  good. 

Silver-leaf  Stalks  large  ;  leaves  of  medium  size,  erect, 

Swiss  CHAKD.       with  strong,  white  ribs  and  veins.     The  leaf- 

SEA-KALE    BEET. 

LSIKLVE"^LBEBAEFD      stalks  and  nerves  are  cooked  and  served  like 
Asparagus,  and  somewhat  resemble  it  in  tex- 
ture and  flavor.      It  is  considered  the  best  of  the  Leaf- 
beets. 


NEW-ZEALAND  SPINACH. 

NEW-ZEALAND   SPINACH.- Loud. 

Tetragonia  expansa. 

This  plant,  botanically  considered,  is  quite  distinct  from 
the  common  garden  Spinach ;  varying  essentially  in  its 
foliage,  flowers,  seeds,  and  general  habit. 

It  is  a  hardy  annual.  The  leaves  are  of  a  fine  green 
color,  large  and  broad,  and  remarkably  thick  and  fleshy ; 
the  flowers,  which  are  produced  in  the  axils  of  the  leaves, 
are  quite  inconspicuous  ;  the  fruit  is  of  a  dingy-brown  color, 
three-eighths  of  an  inch  deep,  three-eighths  of  an  inch  in 
diameter  at  the  top  or  broadest  part,  hard  and  wood-like  in 
texture,  somewhat  urn-shaped,  with  four  or  five  horn- like 
points  at  the  top.  Three  hundred  and  twenty-five  of  these 
fruits  are  contained  in  an  ounce  ;  and  they  are  generally 
sold  and  recognized  as  the  seeds.  They  are,  however, 
really  the  fruit,  —  six  or  eight  of  the  true  seeds  being  con- 
tained in  each.  They  retain  their  germinative  powers  five 
years. 

Propagation  and  Culture.  —  It  is  always  raised  from  seed, 
which  may  be  sown  in  the  open  ground  from  April  to  July. 
Make  the  drills  three  feet  apart,  and  an  inch  and  a  half  or 
two  inches  deep  ;  and  sow  the  seed  thinly,  or  so  as  to  secure 
a  plant  for  each  foot  of  row.  In  five  or  six  weeks  from  the 
planting,  the  branches  will  have  grown  sufficiently  to  allow 
the  gathering  of  the  leaves  for  use.  They  grow  vigorously, 
and  in  good  soil  will  extend,  before  the  end  of  the  season, 
three  feet  in  each  direction. 

Gathering.  —  The  leaves,  which  are  the  parts  of  the  plant 
used,  are  gathered  as  they  are  developed,  leaving  the  ends 
of  the  young  shoots  uninjured.  If  not  cut  to  excess,  the 
plants  will  yield  abundantly  till  destroyed  by  frost.  No  one 
of  the  family  of  spinaceous  plants  is  more  easily  raised, 
and  few,  if  any,  are  more  productive. 


156  SPINACEOUS  PLANTS. 

Use.  —  It  is  cooked  and  served  in  the  same  manner  as 
Common  Spinach. 

There  are  no  described  varieties. 


SPINACH. 

Spinacia  oleracea. 

Spinach  is  a  hardy  annual,  of  Asiatic  origin.  When  in 
flower,  the  plant  is  from  two  to  three  feet  in  height.  The 
fertile  and  barren  flowers  are  produced  on  separate  plants, 
—  the  former  in  groups,  close  to  the  stalk  at  every  joint; 
the  latter  in  long,  terminal  bunches,  or  clusters. 

The  seeds  vary  in  a  remarkable  degree  in  their  form  and 
general  appearance, — those  of  some  of  the  kinds  being 
round  and  smooth,  while  others  are  angular  and  prickly : 
they  retain  their  vitality  five  years.  An  ounce  contains 
twenty-four  hundred  of  the  prickly  seeds,  and  twenty-seven 
hundred  of  the  round  or  smooth. 

Soil  and  Cultivation.  —  Spinach  is  best  developed,  and 
most  tender  and  succulent,  when  grown  in  rich  soil.  For 
the  winter  sorts,  the  soil  can  hardly  be  made  too  rich. 

It  is  always  raised  from  seeds,  which  are  sown  in  drills 
twelve  or  fourteen  inches  apart,  and  three-fourths  of  an  inch 
in  depth.  For  a  succession,  a  few  seeds  of  the  summer 
varieties  may  be  sown,  at  intervals  of  a  fortnight,  from 
April  till  August. 

Taking  the  Crop.  —  "  When  the  leaves  are  two  or  three 
inches  broad,  they  will  be  fit  for  gathering.  This  is  done 
either  by  cutting  them  up  with  a  knife  wholly  to  the  bottom, 
drawing  and  clearing  them  out  by  the  root,  or  only  cropping 
the  large  outer  leaves,  —  the  root  and  heart  remaining  to 
shoot  out  again.  Either  method  can  be  adopted,  according 
to  the  season  or  other  circumstances."  —  Rogers. 

Use.  —  The  leaves  and  young  stems  are  the  only  parts 


SPINACH.  157 

of  the  plant  used.  They  are  often  boiled  and  served  alone  ; 
and  sometimes,  with  the  addition  of  sorrel-leaves,  are  used 
in  soups,  and  eaten  with  almost  every  description  of  meat. 
Of  itself,  Spinach  affords  little  nourishment.  It  should  be 
boiled  without  the  addition  of  water,  beyond  what  hangs  to 
the  leaves  in  rinsing  them  ;  and,  when  cooked,  the  moisture 
which  naturally  comes  from  the  leaves  should  be  pressed  out 
before  being  sent  to  the  table.  The  young  leaves  were  at 
one  period  used  as  a  salad.  —  Mclnt. 

Varieties :  — 

This  is  a  winter  Spinach,  and  is  considered     Flanders 
superior  to  the  Prickly  or  Common  Winter  Spin-        Trans. ' 
ach,  which  is  in  general  cultivation  during  the 
winter  season  in  our  gardens.     It  is  equally  hardy,  perhaps 
hardier. 

The  lower  leaves  measure  from  twelve  to  fourteen  inches 
in  length,  and  from  six  to  eight  in  breadth.  They  are  not 
only  larger,  but  thicker  and  more  succulent,  than  those  of 
the  Prickly  Spinach.  The  whole  plant  grows  more  bushy, 
and  produces  a  greater  number  of  leaves  from  each  root ; 
and  it  is  sometimes  later  in  running  to  seed.  The  seeds  are 
like  those  of  the  Round  or  Summer  Spinach,  but  larger : 
they  are  destitute  of  the  prickles  which  distinguish  the  seeds 
of  the  Common  Winter  Spinach. 

For  winter  use,  sow  at  the  time  directed  for  sowing  the 
Large  Prickly-seeded,  but  allow  more  space  between  the 
rows  than  for  that  variety :  subsequent  culture,  and  treat- 
ment during  the  winter,  the  same  as  for  the  Prickly- 
seeded. 


Leaves  large,  rounded  at  the  ends,  thick  Large 

Prickly-seeded 
and    succulent.      In   foliage    and    general          Spinach. 

character,  it    is    similar   to    some    of    the       LAESPEHTACH!TBI 
round-seeded  varieties,  but  is  much  hardier, 
and  slower  in  running  to  seed. 


158  SPINACEOUS  PLANTS. 

It  is  commonly  known  as  "  Winter  Spinach,"  and  prin- 
cipally cultivated  for  use  during  this  portion  of  the  year. 
The  seeds  are  planted  towards  the  last  of  August,  in  drills 
a  foot  apart,  and  nearly  an  inch  in  depth.  When  well  up, 
the  plants  should  be  thinned  to  four  or  five  inches  apart  in 
the  drills  ;  and,  if  the  weather  is  favorable,  they  will  be 
stocky  and  vigorous  at  the  approach  of  severe  weather. 
Before  the  closing-up  of  the  ground,  lay  strips  of  joist,  or 
other  like  material,  between  the  rows,  cover  all  over  with 
clean  straw,  and  keep  the  bed  thus  protected  until  the  ap- 
proach of  spring,  or  the  crop  has  been  gathered  for  use. 

Lettuce-leaved  Leaves  large,  on  short  stems,  rounded, 
deep-green,  with  a  bluish  tinge.  The  va- 
riety is  neither  so  early  nor  so  hardy  as  some  others  ;  but  it 
is  slow  in  the  development  of  its  flower-stalk,  and  there  are 
few  kinds  more  productive  or  of  better  quality.  The  seeds 
are  round  and  smooth.  For  a  succession,  a  sowing  should 
be  made  at  intervals  of  two  weeks. 


Sorrel-leaved  Leaves  of  medium  size,  halberd-formed, 
deep-green,  thick,  and  fleshy.  A  hardy  and 
productive  sort,  similar  to  the  Yellow  or  White  Sorrel- 
leaved,  but  differing  in  the  deeper  color  of  its  stalks  and 
leaves. 


Summer  or  Leaves  large,  thick,  and  fleshy,  rounded 

Hound-leaved  Al  ,  ,  . 

Spinach.         at  the  ends,  and  entire,  or  nearly  entire,  on 

BOUND  DUTCH.         the  borderg. 

This  variety  is  generally  grown  for  summer  use  ;  but  it 
soon  runs  to  seed,  particularly  in  warm  and  dry  weather. 
Where  a  constant  supply  is  required,  a  sowing  should  be 
made  every  fortnight,  commencing  as  early  in  spring  as  the 
frost  leaves  the  ground.  The  seeds  are  round  and  smooth. 
Plants  from  the  first  sowing  will  be  ready  for  use  the  last 
of  May,  or  early  in  June. 


ORACH.  159 

Leaves  seven  or  eight  inches  long,  halberd-       "Winter  or 

Common 

shaped,    deep    green,    thin    in    texture,    and     Prickly  Spin- 
nearly  erect  on  the  stalk  of  the  plant ;  seeds 
prickly. 

From  this  variety,  most  of  the  improved  kinds  of  Prickly 
Spinach  have  been  obtained ;  and  the  Common  Winter,  or 
Prickly-seeded,  is  now  considered  scarcely  worthy  of  culti- 
vation. 


The  leaves  of  this  variety  are  similar  in     Yellow  Sor- 
form  and  appearance  to  those  of  the  Garden         Spinach, 


Sorrel.  They  are  of  medium  size,  entire  on 
the  border,  yellowish-white  at  the  base,  green- 
er at  the  tips,  and  blistered  on  the  surface. 

New.     Represented  as  being  hardy,  productive,  slow  in 
the  development  of  its  flower-stalk,  and  of  good  quality. 


ORACH. 

Arrach.  —  French  Spinach.  —  Mountain  Spinach.  —  Atriplex 
hortensis. 

Orach  is  a  hardy  annual  plant,  with  an  erect,  branching 
stem,  from  three  to  four  feet  in  height.  The  leaves  are  va- 
riously shaped,  thin  in  texture,  and  slightly  acid  to  the 
taste.  The  seeds  are  small,  black,  and  surrounded  by  a 
thin,  pale-yellow  membrane  :  their  vitality  is  retained  three 
years. 

Sowing  and  Culture.  —  The  seeds  are  sown  in  drills 
eighteen  inches  apart,  and  three-fourths  of  an  inch  in  depth  ; 
the  plants  afterwards  being  thinned  to  twelve  inches  apart 
in  the  drills.  It  requires  high  culture  :  when  grown  in  dry, 
arid  soil,  it  is  nearly  worthless. 

jjSQf  —  Orach  is  rarely  found  in  the  vegetable  gardens  of 
this  country.  The  leaves  have  a  pleasant,  slightly  acid 


160  SPIN  ACE  OUS  PLANTS. 

taste,  and,  with  the  tender  stalks,  are  used  boiled  in  the  same 
manner  as  Spinach  or  Sorrel,  and  are  often  mixed  with  the 
latter  to  reduce  the  acidity. 

A  few  plants  will  afford  an  abundant  supply. 

Varieties :  — 

Green  Orach.  The  leaves  of  this  variety  are  of  a  dark 
Trans.  grass-green  color,  slightly  toothed,  and  bluntly 
pointed  ;  the  stalk  of  the  plant  and  the  leaf-stems  are  strong 
and  sturdy,  and  of  the  same  color  as  the  leaves.  It  is  the 
lowest  growing  of  all  the  varieties. 

Lurid  Orach.         Leaves  pale  purple,  tinged  with  dark  green  ; 

PALE^TDORACH       ^6    sta^    °^  tne    plant    an(l    tne    Stems    of  the 

leaves  are  bright  red,  slightly  streaked  with 
white  ;  height  three  feet  and  upwards. 

Purple  Orach.         Plant  from  three  to  four  feet  in  height ; 
Trans.  leaves  dull,  dark  purple,  more  wrinkled  and 

more  deeply  toothed  than  those  of  any  other  variety.  The 
stalk  of  the  plant  and  the  stems  of  the  leaves  are  deep  red, 
and  slightly  furrowed.  The  leaves  change  to  green  when 
boiled. 

Red  Orach.         Upper  surface  of  the  leaf  very  dark,  inclin- 
Trans.         jng  to  ft  dingy  purple  :  the  under  surface  is  of 
a  much  brighter  color.     The  stems  are  deep  red ;  height 
three  feet  and  upwards. 

This  is  an  earlier  but  a  less  vigorous  sort  than  the  White. 
The  leaves  of  this  variety,  as  also  those  of  most  of  the  col- 
ored sorts,  change  to  green  in  boiling. 

"White  Orach.         Leaves  pale-green  or  yellowish-green,  much 
Trans.  wrinkled  :  the  stalk  of  the  plant  and  the  stems 

of  the  leaves  are  of  the  same  ct>lor  as  the  foliage.  It  is  of 
low  growth. 


A 


CHAPTER  VII. 
CORN. 

Zea  mays. 
GARDEN  AND  TABLE  VARIETIES. 

DISTINCT   and   well-marked   table         Adams's 

-^  .  ,  ,    .     ,  Early  "White, 

variety,     .bars  seven  to  eight  inches 

in  length,  two  inches  in  diameter,  twelve  or  fourteen  rowed, 
and  rather  abruptly  contracted  at  the  tips ;  kernel  white, 
rounded,  somewhat  deeper  than  broad,  and  indented  at  the 
exterior  end,  which  is  whiter  and  less  transparent  than  the 
interior  or  opposite  extremity.  The  depth  and  solidity  of 
the  kernel  give  great  comparative  weight  to  the  ear ;  and, 
as  the  cob  is  of  small  size,  the  proportion  of  product  is  un- 
usually large. 

In  its  general  appearance,  the  ear  is  not  unlike  some  de- 
scriptions of  Southern  or  Western  field-corn,  from  which, 
aside  from  its  smaller  dimensions,  it  would  hardly  be  distin- 
guishable. In  quality  it  cannot  be  considered  equal  to  some 
of  the  shrivelled-kernelled,  sweet  descriptions,  but  will  prove 
acceptable  to  those  to  whom  the  peculiar  sugary  character 
of  these  may  be  objectionable.  It  is  a  good  garden  variety, 
though  not  so  early  as  the  Jefferson  or  Darling's  Early. 

Much  grown  for  the  market  in  the  Middle  States,  but  less 
generally  known  or  cultivated  in  New  England. 


Plant,  in  height  and  general  habit,  similar      Black  Sweet, 

or  Mexican. 

SLATE  SWEET. 


to  Darling's  Early  ;  ears  six  to  eight  inches       or  Mexiean. 


in  length,  uniformly  eight-rowed ;    kernels 

11  161 


162 


CORN. 


roundish,  flattened,  deep  slate-color,  much  shrivelled  at  ma- 
turity.    Early. 

The  variety  is  sweet,  tender,  and  well  flavored,  remains  a 
long  period  in  condition  for  use,  and,  aside  from  its  peculiar 
color  (which  by  some  is  considered  objectionable),  is  well 
worthy  of  cultivation. 


Burr's  im-  An  improved  variety  of  the  Twelve-rowed 

BURE'S  SWEET.  Sweet.  The  ears  are  from  twelve  to  sixteen 
rowed,  rarely  eighteen,  and,  in  good  soils 
and  seasons,  often  measure  eight  or  ten  inches  in  length, 
nearly  three  inches  in  diameter,  and  weigh,  when  in  con- 
dition for  the  table,  from  eighteen  to  twenty-two  ounces ; 
cob  white  ;  kernel  rounded,  flattened,  pure  white  at  first, 
or  while  suitable  for  use,  —  becoming  wrinkled,  and 
changing  to  dull,  yellowish,  semi-transparent  white,  when 
ripe. 

The  variety  is  hardy  and  productive,  and,  though  not 
early,  usually  perfects  its  crop.  For 
use  in  its  green  state,  plantings  may 
be  made  to  the  20th  of  June. 

The  kernel  is  tender,  remarkably 
sugary,  hardens  slowly,  is  thin-skinned, 
and  generally  considered  much  superior 
to  the  Common  Twelve-rowed. 

It  is  always  dried  or  ripened  for 
seed  with  much  difficulty  ;  often  mould- 
ing or  decaying  before  the  glazing,  or 
hardening,  of  the  kernel  takes  place. 
If  in  the  milk,  or  still  soft  and  tender, 
at  the  approach  of  freezing  weather, 
it  should  be  gathered,  and  suspended, 
after  being  husked,  in  a  dry  and  airy 
room  or  building,  taking  care  to  keep 
the  ears  entirely  separate  from  each 
other. 

Burr's  Improved  Corn. 


GARDEN  AND   TABLE   VARIETIES. 


163 


Early. 

DARLING'S    EARLY 

SWEET. 


Stalk  five  feet  in  height,  and  of  slender  habit ;  the  ears 
are  from  six  to  eight   inches       "'•Darling's 
in  length,  an  inch  and  a  half 
in   diameter,   and,    when    the 
variety  is  unmixed,  uniformly  eight-rowed  ;  the 
kernels    are   roundish,    flattened,  pure  white, 
when  suitable  for  boiling,  —  much   shrivelled 
or  wrinkled,  and  of  a  dull,   semi-transparent 
yellow,  when  ripe  ;  the  cob  is  white. 

The  variety  is  early,  tender,  and  sugary, 
yields  well,  produces  little  fodder,  ears  near  the 
ground,  and  is  one  of  the  best  sorts  for  plant- 
ing for  early  use,  as  it  seldom,  if  ever,  fails  to 
perfect  its  crop.  In  the  Middle  States,  and 
in  the  milder  sections  of  New  England,  it 
may  be  planted  for  boiling  until  near  the  be- 
ginning of  July. 

Darling's  Early 

Plant  three  or  four  feet  high,  and  very 
slender ;  the  ears,  of  which  from  one  to 
three  are  produced  on  a  stalk,  are  put  forth 
near  the  ground,  and  are  eight-rowed,  —  they  are  six  inches 
long,  and  in  their  general  form  resemble  Darling's  Early, 
though  of  smaller  size ;  the  kernels  are  white  before 
maturity,  dull  yellowish-white  and  much  shrivelled  when 
ripe. 

Like  Darling's  Early,  it  is  a  valuable  sort  for  early  use, 
and  also  for  planting  for  a  succession.  The  kernel  is  sweet 
and  tender,  and,  with  others  of  the  class  known  as  "  Sugar  " 
varieties,  is  slow  in  ripening,  and  thus  for  a  long  season 
continues  in  good  condition  for  table  use. 


Early  Dwarf 

Sugar. 

EXTRA  EARLY 

DWARF. 


Early 
Jefferson. 


Stalk  five  to  six  feet  high,  producing  one  or 
two  ears,  which  are  of  small  size,  eight-rowed, 
and  measure  six  or  eight  inches  in  length,  and  an  inch  and 
a  half  in  diameter  at  the  largest  part ;  cob  white ;  kernel 


164  CORN. 

white,  roundish,  flattened,  —  the  surface  of  a  portion  of 
the  ear,  especially  near  ns  tip,  often  tinged  with  a  delicate 
shade  of  rose-red.  The  kernel  retains  its  color,  and  never 
shrivels  or  wrinkles  in  ripening. 

The  variety  is  hardy  and  productive,  but  is  principally 
cultivated  on  account  of  its  early  maturity  ;  though,  in  this 
respect,  it  is  little,  if  at  all,  in  advance  of  Darling's.  The 
quality  is  tender  and  good,  but  much  less  sugary  than  the 
common  shrivelled  varieties  ;  on  which  account,  however,  it 
is  preferred  by  some  palates.  It  remains  but  a  short  time 
tender,  and  in  good  condition  for  boiling,  soon  becoming  hard, 
glazed,  and  unfit  for  use. 

Golden  Sweet.         Stalk  and  general  habit  similar  to  Dar- 

GOLDEN  SUGAR.  .  .  inches 


an  inch  and  a  half  or  an  inch  and  three-fourths  in  di- 
ameter, regularly  eight-rowed  ;  the  kernel,  when  ripe,  is 
semi-transparent  yellow. 

The  variety  is  apparently  a  hybrid  between  the  Common 
Yellow,  or  Canada  Corn,  and  Darling's  Early.  In  flavor,  as 
well  as  appearance,  both  of  these  varieties  are  recognized. 
It  does  not  run  excessively  to  stalk  and  foliage,  yields  well, 
is  hardy,  and  seldom  fails  to  ripen  perfectly  in  all  sections  of 
New  England.  For  boiling  in  its  green  state,  plantings  may 
be  made  until  the  last  week  of  June,  or  first  of  July. 

Mammoth  Stalk  from  six  to  seven  feet  high,  producing 

Eight-rowed  ,  .  .  -PI       .  , 

Sugar.          one  or  two  ears,  which  are  uniformly  eight- 

rowed,  and  measure  ten  or  twelve  inches  in 
length  ;  the  kernel  is  broader  than  deep,  pure  white  when 
fit  for  boiling,  and  yellowish-  white  and  shrivelled  when  ripe  ; 
the  cob  is  white. 

Narraganset.  The  plants  of  this  variety  are  of  slender 

wfthMg9ure.  habit,  and  produce  but  little  forage.     The 

ears,  which  are  put  forth  low  on  the  stalk, 


GARDEN  AND   TABLE   VARIETIES. 


165 


are  eight  or  ten  rowed,  and  quite  small,  seldom  measuring 
more  than  five  inches  in  length ;  the  kernel 
is    large,    and,    like    other    Sugar    varieties, 
shrivelled  or  wrinkled  at  maturity  ;    the  cob 
is  red. 

It  is  tender,  and  of  excellent  quality,  and, 
as  a  first  early,  is  recommended  for  cultivation. 
It  is  also  a  good  sort  for  a  succession,  for 
which  a  planting  should  be  made  at  intervals 
of  two  weeks  until  the  last  of  June.  In  warm 
and  light  soil,  it  not  only  thrives  better,  but  is 
much  earlier,  than  when  grown  in  soil  natu- 
rally strong  or  highly  enriched.  The  hills 
should  be  two  feet  and  a  half  apart.  Narraganeet  com. 


Old  Colony. 
Nov.  Mag. 


This  variety  was  originated  by  the  late 
Rev.  A.  R.  Pope,  of  Somervillo,  Mass.  At 
the  time  of  its  production,  he  was  a  resident  of  Kingston, 
Plymouth  County,  Mass.  ;  and,  in  consequence  of  the 
locality  of  its  origin,  it  received  the  name  above  given. 
Mr.  Pope  describes  it  as  follows  :  — 

"  It  is  a  hybrid,  as  any  one  can  readily  perceive  by  inspec- 
tion, between  the  Southern  White  and  the  Common  Sweet 
Corn  of  New  England,  and  exhibits  certain  characteristics 
of  the  two  varieties,  combining  the  size  of  the  ear  and  ker- 
nel and  productiveness  of  the  Southern  with  the  sweetness 
and  tenderness  of  the  Northern  parent." 

The  stalks  are  from  ten  to  twelve  feet  in  height,  and  of 
corresponding  circumference.  The  ears  are  from  five  to 
seven  inches  in  length,  and  the  number  of  rows  varies  from 
twelve  to  twenty  ;  the  kernels  are  very  long,  or  deep  ;  and 
the  cob,  which  is  always  white,  is  quite  small  compared  with 
the  size  of  the  ear.  When  ripe,  the  kernels  are  of  a  dull, 
semi-transparent,  yellowish-white,  and  much  shrivelled.  The 
ears  are  produced  on  the  stalk,  four  or  five  feet  from  the 
ground.  Very  productive,  but  late. 


166  CORN. 

For  cultivation  in  the  Southern  States  and  tropical  cli- 
mates it  has  been  found  to  be  peculiarly  adapted,  as  it  not 
only  possesses  there  the  sweetness  and  excellence  that  distin- 
guish the  Sweet  Corn  of  the  temperate  and  cooler  sections, 
but  does  not  deteriorate  by  long  cultivation,  as  other  sweet 
varieties  almost  invariably  are  found  to  do. 

Parching  Corn         Stalk  six  feet  high,  usually  producing  two 
(White   Ker-  ,  .  ,  „  .  .   *    .      , 

nel).  ears,  which  are  irom  six  to  eight  inches  long, 

quite  slender,  and  uniformly  eight-rowed  ;  cob 
white  ;  kernel  roundish,  flattened,  glossy,  flinty,  or  rice-like, 
and  of  a  dull,  semi-transparent,  white  color.  When  parched, 
it  is  of  pure  snowy  whiteness,  very  brittle,  tender,  and  well 
flavored,  and  generally  considered  the  best  of  all  the  sorts 
used  for  this  purpose. 

In  many  parts  of  New  England,  the  variety  is  somewhat 
extensively  cultivated  for  commercial  purposes.  Its  peculiar 
properties  seem  to  be  most  perfectly  developed  in  dry,  grav- 
elly, or  silicious  soils,  and  under  the  influence  of  short  and 
warm  seasons.  In  field  culture,  it  is  either  planted  in 
hills  three  feet  apart,  or  in  drills  three  feet  apart,  and 
eighteen  inches  apart  in  the  drills.  The  product  per  acre  is 
usually  about  the  same  number  of  bushels  of  ears  that  the 
same  land  would  yield  of  shelled  corn  of  the  ordinary  field 
varieties. 

Increase  of  size  is  a  sure  indication  of  deterioration.  The 
cultivator  should  aim  to  keep  the  variety  as  pure  as  possible 
by  selecting  slender  and  small-sized  but  well-filled  ears  for 
seed,  and  in  no  case  to  plant  such  as  may  have  yellow  or  any 
foreign  sort  intermixed.  The  value  of  a  crop  will  be  dimin- 
ished nearly  in  a  relative  proportion  to  the  increase  of  the 
size  of  the  ears. 


Parching  Corn         A  Yellow  variety  of  the  preceding.     It 

retains  its  color  to  some  extent  after  being 

parched  ;  and  this  is  considered  an  objection.     It  is  tender, 


GARDEN  AND  T^ABLE   VARIETIES. 


167 


but  not  so  mild  flavored  as  the  White,  and  is  little  cultivated. 
The  size  and  form  of  the  ears  are  the  same,  and  it  is  equally 
productive. 

Ears  about  eight  inches  in  length  by  a  Bed-cob  Sweet, 
diameter  of  two  inches,  —  usually  twelve, 
but  sometimes  fourteen,  rowed  ;  kernels  roundish,  flattened, 
white  when  suitable  for  boiling,  —  shrivelled,  and  of  a  dull, 
semi-transparent  white,  when  ripe  ;  the  cob  is  red,  which  may 
be  called  its  distinguishing  characteristic.  Quality  good, 
the  kernel  being  tender  and  sweet.  It  remains  long  in  good 
condition  for  the  table,  and  is  recommended  for  general  cul- 
tivation. Season  intermediate. 


So  named  from  its  origin      Rhode-Island 

.  Asylum, 

on  the  grounds  of  this  insti-  Am>  Agr, 

tution.    The  plant  is  of  me-         ^th  Figure. 
dium  size,  producing  one  or  two  ears  ;  foliage 
abundant ;    the   ears   are  rather  large,  and 
eight  or  ten  rowed ;  kernel  yellowish-white 
at  maturity,  shrivelled  and  indented. 

The  variety  is  not  early,  but  is  recom- 
mended for  productiveness,  and  for  the  ten- 
der, sugary  character  of  the  kernel. 

Like  most  of  the  later  and  larger  de- 
scriptions of  sugar-corn,  the  plants  attain  a 
greater  size,  the  ears  are  more  fully  de- 
veloped, and  the  sweet,  succulent  char- 
acter of  the  kernel  is  greatly  increased, 
when  grown  in  soil  under  a  high  state  of 
cultivation. 

A  sub- variety  occurs  with  eight  rows,  the 
form  and  size  of  the  ear  and  kernel  resem- 
bling Darling's  Early. 


HI 


g^» 
»Sgg 

as  «*'*** 


This  is  a  variety  of  the 
White  Rice,  with  deep  pur- 


Bice  (Bed 
Kernel). 


Rhode-Island  Asylum 
Cora. 


168  CORN. 

plish-red  or  blood-red  kernels.  The  ears  are  of  the  same 
size  and  form.  Its  quality,  though  inferior  to  the  White,  is 
much  superior  to  the  Yellow.  Productiveness,  and  season 
of  maturity,  the  same.  The  varieties  of  Rice  Corn  rapidly 
intermix,  and  rapidly  degenerate,  especially  when  grown  in 
the  vicinity  of  common  field  corn. 

Bice  ("White  Stalk  six  feet  or  more  in  height ;  ears  five 

or  six  inches  long,  an  inch  and  a  half  in  di- 
ameter, broadest  at  the  base,  and  tapering  to  the  top,  which 
is  often  more  or  less  sharply  pointed  ;  the  cob  is  white  ;  the 
kernels  are  long  and  slender,  angular,  sharply  pointed  at 
the  outward  extremity,  as  well  as,  to  some  extent,  at  the 
opposite,  and  extremely  hard  and  flinty.  They  are  not 
formed  at  right  angles  on  the  cob,  as  in  most  varieties  of 
corn,  but  point  upward,  and  rest,  in  an  imbricated  manner, 
one  over  the  other. 

The  variety  is  hardy  and  prolific,  and,  though  not  late, 
should  have  the  benefit  of  the  whole  season.  For  parching, 
it  is  inferior  to  the  common  Parching  Corn  before  described, 
though  it  yields  as  much  bulk  in  proportion  to  the  size  of 
the  kernel,  and  is  equally  as  white  ;  but  the  sharp  points 
often  remain  sound ;  and  it  is,  consequently,  less  crisp  and 
tender. 

Kice  (Yellow  Another  sub-variety  of  the  White  Rice, 

the  ear  and  kernel  being  of  the  same  form 
and  size.  It  is  equally  productive,  and  matures  as  early, 
but,  when  parched,  is  inferior  to  the  White  both  in  crispness 
and  flavor. 


stoweU's  Stalk  from  six  to   seven  feet  in  height ; 

Evergreen.  „  .     ,    „  .  , 

STOWELL'S  e&rs  of  a  conical  form,  six  or  seven  inches 

EVERGREEN  ,  i    .  •       i  ^  T 

SWEET.  long,  and  two  inches  and  a  quarter  in  diam- 

eter at  the  base  ;  kernels  long,  or  deep,  pure  white  when 
suitable  for  boiling,  —  of  a  dull  yellowish- white,  and  much 


GARDEN  AND   TABLE   VARIETIES. 


169 


shrivelled,  when  ripe ;  cob  white,  and,  in  consequence  of 
the  depth  of  the  kernels,  small  in  comparison  to  the  diame- 
ter of  the  ear. 

The  variety  is  intermediate  in  its  season,  and  if  planted 
at  the  same  time  with  Darling's,  or  equally  early  kinds,  will 
keep  the  table  supplied  till  October.  It  is  hardy  and  produc- 
tive, very  tender  and  sugary,  and,  as  implied  by  the  name,  re- 
mains a  long  period  in  a  fresh  condition,  and  suitable  for 
boiling. 


Tuscarora. 

TURKEY  WHEAT. 


Plant  five  to  six  feet  in 
height,  moderately  strong  and 
vigorous  ;  ears  eight-rowed,  and  of  remark- 
able size,  —  exceeding  in  this  respect  almost 
every  sort  used  for  the  table  in  the  green 
state.  In  good  soil,  they  are  often  a  foot 
and  upwards  in  length,  and  from  two  inches 
and  three-fourths  to  three  inches  in  diameter 
at  the  base.  The  kernel,  which  is  much 
larger  than  that  of  any  other  table  variety, 
is  pure  white,  rounded,  flattened,  and,  when 
divided  in  the  direction  of  its  width,  appar- 
ently filled  with  fine  flour  of  snowy  white- 
ness ;  the  cob  is  red,  and  of  medium 
size. 

In  point  of  maturity,  the  Tuscarora  is  an 
intermediate  variety.  In  its  green  state  it  is 
of  fair  quality,  and  considered  a  valuable  sort 
by  those  to  whom  the  sweetness  of  the  Sugar 
varieties  is  objectionable.  In  their  ripened 
state,  the  kernels,  to  a  great  extent,  retain 
their  fresh  and  full  appearance,  not  shrivel- 
ling in  the  manner  of  the  Sugar  sorts,  though 
often  indented  at  the  ends,  like  some  of  the  Tuscarora  com. 
Southern  Horse-toothed  field  varieties. 

When  ground,  in  the  ripe  state,  it  is  much  less  farinaceous, 


170  CORN. 

and  valuable  for  cooking,  or  feeding  stock,  than  the  fine, 
white,  floury  appearance  of  the  kernel,  when  cut  or  broken, 
would  seem  to  indicate. 

Twelve-  A  large,  late  variety.     Stalk  seven  feet 

rowed  Sweet. 

high ;    the    ears    are  from   ten  to  fourteen 

rowed,  seven  to  nine  inches  long,  often  two  inches  and  a 
half  in  diameter  in  the  green  state,  and  taper  slightly 
towards  the  top,  which  is  bluntly  rounded  ;  cob  white  ;  the 
kernels  are  large,  round,  or  circular,  sometimes  tooth- 
shaped,  pure  white  when  suitable  for  the  table,  dull  white 
and  shrivelled  when  ripe. 

The  variety  is  hardy,  yields  a  certain  crop,  and  is  sweet, 
tender,  and  of  good  quality.  It  is  the  parent  of  one  or  two 
varieties  of  superior  size  and  excellence,  to  which  it  is  now 
gradually  giving  place. 

FIELD  VARIETIES. 
Canada  Yellow.         Ear  seven  inches  in  length,  symmetrical, 

EARLY  CANADA.          •,  ••  .-,        ,  .  , 

broadest  at  the  base,  and  tapering  to  the 
tip,  uniformly  eight-rowed,  in  four  double  rows ;  kernel 
roundish,  smooth,  and  of  a  rich,  glossy,  orange-yellow 
color ;  cob  small,  white ;  stalk  four  to  five  feet  high, 
slender ;  the  leaves  are  not  abundant,  and  the  ears,  of 
which  the  plant  rarely  produces  more  than  two,  near  the 
ground. 

On  account  of  the  small  size  of  the  ear,  the  yield  per  acre 
is  much  less  than  that  of  almost  any  other  field  variety ; 
twenty-five  or  thirty  bushels  being  an  average  crop.  The 
dwarfish  character  of  the  plants,  however,  admits  of  close 
culture,  —  three  feet  in  one  direction  by  two  or  two  and  a 
half  in  the  opposite  affording  ample  space  for  their  full  de- 
velopment ;  four  plants  being  allowed  to  a  hill. 

Its  chief  merit  is  its  early  maturity.  In  ordinary  sea- 
sons, the  crop  will  be  fully  ripened  in  August.  If  culti- 
vated for  a  series  of  years  in  the  Eastern  or  Middle  States, 


FIELD    VARIETIES. 


171 


or  in  a  latitude  much  warmer  than  that  of  the  Canadas, 
the   plant   increases  in   size,  the   ears  '  and   kernels   grow 
larger,  and  it  is   slower  in   coming  to  ma- 
turity. 


Button. 

EAKLV  DuiTOK. 


Ears  nine  or  ten  inches  long, 
broadest  at  the  base,  tapering 
slightly  towards  the  tip,  ten  or  twelve  rowed, 
and  rarely  found  with  the  broad  clefts  or  lon- 
gitudinal spaces  which  often  mark  the  divis- 
ions into  double  rows  in  the  eight-rowed  vari- 
eties,—  the  outline  being  almost  invariably 
smooth  and  regular  ;  kernel  as  broad  as  deep, 
smooth,  and  of  a  rich,  clear,  glossy,  yellow 
color ;  cob  large,  white ;  stalk  of  medium 
height  and  strength,  producing  one  or  two 
ears. 

It  is  one  of  the  handsomest  of  the  field 
varieties,  nearly  as  early  as  the  King  Philip, 
and  remarkable  for  the  uniformly  perfect  man- 
ner in  which,  in  good  seasons,  the  ears  are 
tipped  out,  or  filled  out.  In  point  of  produc- 
tiveness, it  compares  favorably  with  the  com- 
mon New-England  Eight-rowed  ;  the  yield  per*  acre  varying 
from  fifty  to  seventy  bushels,  according  to  soil,  culture,  and 
season. 

It  is  also  much  prized  for  mealing,  both  on  account  of  its 
quality,  and  its  peculiar,  bright,  rich  color.  In  cultivation, 
the  hills  are  made  three  feet  and  a  half  apart  in  each  direc- 
tion, and  five  or  six  plants  allowed  to  a  hill. 

A  sub-variety,  known  as  the  Early  Dutton,  is  common  to 
many  localities.  The  ears  are  ten  or  twelve  rowed,  well 
filled  at  the  tips,  and  the  kernel  has  the  bright  color  of  the 
common  Dutton.  The  plant,  however,  is  less  stocky,  the 
ears  are  smaller,  and  the  yield,  particularly  in  strong 
soil,  generally  less.  On  light  land,  it  succeeds  better 


Dutton  Corn. 


172  CORN. 

than  the  old  variety,  —  compared  with  which,  it  is  also 
about  two  weeks  earlier. 


Hill.  Stalk  six  feet  or  more  in 

height,  moderately  strong  at 


WHITE.  OLD-        the  ground,  but  slender  above 


WEBSTER.    SMCTTT 

WHITE.    OLD- 
COLONY  PREMIUM. 

the  ear  ;  foliage  not  abundant ; 
the  ears  are  produced  low  on  the  stalk,  often 
in  pairs,  are  uniformly  eight-rowed,  well  filled 
at  the  tips,  and,  when  fully  grown,  ten  or 
eleven  inches  in  length  ;  cob  white  and  small ; 
kernel  dusky,  transparent- white,  large  and 
broad,  but  not  deep. 

The  Hill  Corn  is  nearly  of  the  season  of 
the  common  New-England  Eight-rowed,  and 
is,  unquestionably,  the  most  productive  of  all 
field  varieties.  In  Plymouth  County,  Mass., 
numerous  crops  have  been  raised  of  a  hun- 
dred and  fifteen  bushels  and  upwards  to  the 
acre ;  and,  in  two  instances,  the  product  ex- 
ceeded a  hundred  and  forty. 

This  extraordinary  yield  is  in  a  degree  at- 
mii  com.  tributable  to  the  small  size  of  the  plant  and 
the  relative  large  size  of  the  ear.  The  largest  crops  were 
obtained  by  planting  three  kernels  together,  in  rows  three 
feet  asunder,  and  from  fifteen  to  eighteen  inches  apart  in 
the  rows. 

No  variety  is  better  adapted  for  cultivation  for  farm  con- 
sumption ;  but  for  market,  whether  in  the  kernel  or  in  the 
form  of  meal,  its  dull-white  color  is  unattractive ;  and  it 
commands  a  less  price  than  the  Yellow  descriptions. 

From  the  most  reliable  authority,  the  variety  was  origi- 
nated by  Mr.  Leonard  Hill,  of  East  Bridgewater,  Plymouth 
County,  Mass.  ;  and  was  introduced  to  public  notice  in 
1825-6.  Though  at  present  almost  universally  known  as 
"  The  Whitman,"  it  appears  to  have  been  originally  recog- 


FIELD    VARIETIES.  173 

nized  as  "  The  Hill ;  "  and,  of  the  numerous  names  by  which 
it  has  since  been  called,  this  is,  unquestionably,  the  only 
legitimate  one. 

Stalk  ten  feet  or  more  high  ;  foliage  abun-     Illinois  Yellow. 

,  i  •    i  ,1  .    11         •       i  •          WESTEBN  YELLOW. 

dant ;  ears  high  on  the  stalk,  single  or  in 
pairs,  twelve  to  sixteen  rowed,  eleven  to  thirteen  inches  long, 
broadest  at  the  base,  and  tapering  gradually  towards  the  tip, 
which  is  bluntly  rounded ;  kernel  bright  yellow,  long  and 
narrow,  or  tooth-formed,  paler  at  the  outer  end,  but  not  in- 
dented ;  cob  white. 

The  variety  ripens  perfectly  in  the  Middle 
States,  but  is  not  suited  to  the  climate  of  New 
England. 

.Similar  in  its  general  char-  Illinois  Wliite. 
acter  to  the  Illinois  Yellow.  WESTEEN  WHITB' 
Kernel  rice-white  ;  cob  generally  white,  but 
sometimes  red. 

Ears  ten  to  twelve  inches     King  Philip,  or 

i         i  -P        i          •   T..L  Brown, 

in    length,  uniformly    eight-       IMPROVED  KINO 

-•i  .1  •  *f    •  PHILIP. 

rowed  when  the  variety  is 
pure  or  unmixed ;  kernel  copper-red,  rather 
large,  somewhat  broader  than  deep,  smooth 
and  glossy ;  cob  small,  pinkish-white ;  stalk 
six  feet  in  height,  producing  one  or  two  ears, 
about  two  feet  and  a  half  from  the  ground. 

In  warm  seasons,  it  is  sometimes  fully 
ripened  in  ninety  days  from  the  time  of  plant- 
ing, and  may  be  considered  as  a  week  or  ten 
days  earlier  than  the  Common  New-England 
Eight-rowed,  of  which  it  is  apparently  an 
improved  variety.  King  PMUp  Corn' 

Very  productive,  and  recommended  as  one  of  the  best 
field  sorts  now  in  cultivation.     In  good  soil  and  favorable 


174  CORN. 

seasons,  the  yield  per  acre  is  from  seventy-five  to  ninety 
bushels,  although  crops  are  recorded  of  a  hundred  and  ten, 
and  even  of  a  hundred  and  twenty  bushels. 

As  grown  in  different  localities,  and  even  in  the  product 
of  the  same  field,  there  is  often  a  marked  variation  in  the 
depth  of  color,  arising  either  from  the  selection  of  paler 
seed,  or  from  the  natural  tendency  of  the  variety  towards 
the  clear  yellow  of  the  New-England  Eight-rowed.  A  change 
of  color  from  yellowish-red  to  paler  red  or  yellow  should  be 
regarded  as  indicative  of  degeneracy. 

Said  to  have  originated  on  one  of  the  islands  in  Lake  Win- 
nipiseogee,  N.H. 

New-England       Stalk  six  or  seven  feet  high,  producing  one 
Eight-rowed.    Qr  twQ  earSj  which   are   from  t(m  to  eleven 

inches  long,  and  uniformly  eight-rowed ;  kernel  broader 
than  deep,  bright  yellow,  smooth,  and  glossy ;  cob  small, 
white. 

The  variety  is  generally  grown  in  hills  three  feet  and  a 
half  apart  in  each  direction,  and  five  or  six  plants  allowed 
to  a  hill,  the  yield  varying  from  fifty  to  seventy  bushels  to 
the  acre,  according  to  season,  soil,  and  cultivation.  It  is  a 
few  days  later  than  the  King  Philip,  but  ripens  perfectly  in 
the  Middle  States  and  throughout  New  England,  except, 
perhaps,  at  the  extreme  northern  boundary,  where  the  Cana- 
da Yellow  would  probably  succeed  better. 

It  often  occurs  with  a  profuse  intermixture  of  red,  some- 
times streaked  and  spotted,  sometimes  copper-red,  like  the 
King  Philip,  and  occasionally  of  a  rich,  bright,  clear  blood- 
red.  As  the  presence  of  this  color  impairs  its  value  for 
marketing,  and  particularly  for  mealing,  more  care  should 
be  exercised  in  the  selection  of  ears  for  seed  ;  and  this,  con- 
tinued for  a  few  seasons,  will  restore  it  to  the  clear  yellow 
of  the  Dutton,  or  Early  Canada. 

Many  local  sub-varieties  occur,  the  result  of  selection 
and  cultivation,  differing  in  the  size  and  form  of  the  ear, 


FIELD   VARIETIES.  175 

size,  form,  and  color  of  the  kernel,  and  also  in  the  season 
of  maturity.  The  Dutton,  Early  Canada,  King  Philip,  and 
numerous  other  less  important  sorts,  are  but  improved 
forms  of  the  New-England  Eight-rowed. 

Stalk  twelve  feet  or  more  in  height,  with         White 
large,  luxuriant  foliage;    ears  single,  often    ^H®E"*°W^T'B> 
in   pairs,    short   and  very  thick,   sixteen  to 
twenty-two  rowed ;    kernel  remarkably  large,  milk-white, 
wedge-formed,  indented  at  the  outer  end  ;  cob  red. 


Plant  similar  to  that  of  the  White  Horse-     Yellow  Horse- 
tooth. 

SOUTHERN  YELLOW. 


tooth ;    kernel   very   large,   bright   yellow,  tooth. 


indented ;  cob  red. 

Extensively  cultivated  throughout  the  Southern  States, 
but  not  adapted  to  the  climate  of  the  Middle  or  Northern. 
Other  varieties  of  the  Horse-tooth  Corn  occur,  differing 
principally  in  color.  One  of  these  is  of  the  copper-red 
peculiar  to  the  King  Philip  ;  and  there  is  also  a  variety  with 
the  bright  blood-red,  found  occasionally  in  the  New-England 
Eight-rowed. 

An  improved  variety  of  the  White  Gourd-seed.      Baden. 
The  plant  often  produces  five  or  six,  and  some- 
times seven  or  eight  ears. 

Ears  frequently  fourteen  inches  in  length,     Lomj  White 
very  slender,  and  uniformly  eight-rowed  ;  ker- 
nel nearly  as  deep  as  broad,  rice  white  ;  cob  white. 

Succeeds  well  in  the  Middle  States,  but  not  suited  for  cul- 
tivation at  the  North. 


Stalk  ten  feet  and  upwards  in  height ;  foliage        White 
.       ,  ,  ,    ,.  .  ,  ...         Gourd-seed, 

abundant ;    ears    short   and   thick,    containing 

from  eighteen  to  thirty-two  rows  ;  kernal  long  and  narrow, 
indented  at  the  end. 


176  CORN. 

The  variety  is  not  adapted  to  the  climate  of  New  England, 
or  the  cooler  portions  of  the  Middle  States  ;  but  under  the 
long,  warm  seasons  of  the  Southern  States,  it  is  grown  in 
great  perfection,  and  yields  abundantly. 

White  Flint.  Ear  of  the  size  and  form  of  the  Yellow 

or  Golden  Flint ;  kernel  small,  rice-white  ; 
cob  large,  white. 

Yellow,  or  Ears  ten  to  twelve  inches  long,  and  ten 

Golden  Flint.  .  ,       .  „ '          .  , 

or   twelve    rowed;    kernel    small,    bright 

glossy  yellow  ;  cob  large,  white. 

The  plant  is  a  strong  grower,  and  the  variety  is  quite 
productive,  but  requires  a  strong  soil,  and  a  long,  warm 
season,  for  its  full  perfection. 


CHAPTER    VIII. 


SALAD     PLANTS. 


Celery.  —  Celeriac,  or  Turnip-rooted  Celery.  —  Chiccory,  or  Succory.  • 
Cress,  or  Peppergrass.  —  Endive.  — -  Horse-radish. — Lettuce.  —  Mustard. 


CELERY. 

Smallage. — Apium  graveolens. 

,  or  SMALLAGE,  is  a  hardy,  umbelliferous 
biennial.  The  plant  flowers  the  second  year,  and  then 
measures  from  two  to  three  feet  in  height ;  the  seeds  are 
small,  somewhat  triangular,  of  a  yellowish-brown  color, 
aromatic  when  bruised,  and  of  a  warm,  pleasant  flavor. 
They  are  said  to  retain  their  germinative  powers  ten  years, 
but  by  seedmen  are  not  considered  reliable  when  more  than 
five  years  old.  An  ounce  contains  nearly  seventy  thousand 
seeds. 

Soil.  —  Any  good  garden  soil,  in  a  fair  state  of  cultiva- 
tion, is  adapted  to  the  growth  of  Celery. 

Propagation.  —  It  is  always  propagated  by  seed,  a  fourth 
of  an  ounce  of  which  is  sufficient  for  a  seed-bed  five  feet 
wide  and  ten  feet  long.  The  first  sowing  is  usually  made 
in  a  hot-bed  in  March  ;  and  it  may  be  sown  in  the  open 
ground  in  April  or  May,  but,  when  so  treated,  vegetates 
slowly,  often  remaining  in  the  earth  several  weeks  before  it 
comes  up. 

Sufficient  plants  for  any  family  may  be  started  in  a  large 
12  177 


178  SALAD  PLANTS. 

9 

flower-pot  or  two,  placed  in  the  sitting-room,  giving  them 
plenty  of  light  and  moisture. 

Cultivation. — As  soon  as  the  young  plants  are  three 
inches  high,  prepare  a  small  bed  in  the  open  air,  and  make 
the  ground  rich  and  the  earth  fine.  Here  set  out  the  plants 
for  a  temporary  growth,  placing  them  four  inches  apart. 
This  should  be  done  carefully ;  and  they  should  be  gently 
watered  once,  and  protected  for  a  day  or  two  against  the 
sun.  A  bed  ten  feet  long  and  four  feet  wide  will  contain 
three  hundred  and  sixty  plants. 

Corbett  directs  that  the  plants  should  remain  in  this 
nursery-bed  till  the  beginning  or  middle  of  July,  when  they 
should  be  removed  into  trenches.  Make  the  trenches  a  foot 
or  fifteen  inches  deep,  a  foot  wide,  and  not  less  than  five 
feet  apart ;  and  lay  the  earth  into  the  middle  of  the  space 
between  the  trenches,  so  that  it  may  not  be  washed  into 
'them  by  heavy  rains ;  for  it  will,  in  such  case,  materially 
injure  the  crop  by  covering  the  hearts  of  the  plants.  At  the 
bottom  of  the  trench,  put  some  good,  rich,  but  well-digested 
compost  manure  ;  for,  if  too  fresh,  the  Celery  will  be  rank 
and  pipy,  or  hollow,  and  will  not  keep  nearly  so  long  or  so 
well.  Dig  this  manure  in,  and  make  the  earth  fine  and 
light ;  then  take  up  the  plants  from  the  temporary  bed,  and 
set  them  out  carefully  in  the  bottom  of  the  trenches,  six  or 
eight  inches  apart. 

Blanching.  —  "When  the  plants  begin  to  grow  (which 
they  will  quickly  do),  hoe  on  each  side  and  between  them 
with  a  small  hoe.  As  they  grow  up,  earth  their  stems  ; 
that  is,  put  the  earth  up  against  them,  but  not  too  much  at 
a  time,  and  always  when  the  plants  are  dry ;  and  let  the 
earth  put  up  be  finely  broken,  and  not  at  all  cloddy.  While 
this  is  being  done,  keep  the  stalks  of  the  outside  leaves  close 
up,  to  prevent  the  earth  getting  between  the  stems  of  the 
outside  leaves  and  inner  ones  ;  for,  if  it  gets  there,  it  checks 
the  plant,  and  makes  the  Celery  bad.  When  the  earthing 
is  commenced,  take  first  the  edges  of  the  trenches,  working 


CELERY^  179 

backwards,  time  after  time,  till  the  earth  is  reached  that 
was  taken  from  the  trenches  ;  and  by  this  time  the  earth 
against  the  plants  will  be  above  the  level  of  the  land.  Then 
take  the  earth  out  of  the  middle,  till  at  last  the  earth  against 
the  plants  forms  a  ridge,  and  the  middle  of  each  interval  a 
sort  of  gutter.  Earth  up  very  often,  not  putting  up  much 
at  a  time,  every  week  a  little  ;  and  by  the  last  of  September, 
or  beginning  of  October,  it  will  be  blanched  sufficiently  for 
use.'* 

Some  allow  the  plants  to  make  a  natural  growth,  and 
earth  up  at  once,  about  three  weeks  before  being  required 
for  use.  When  so  treated,  the  stalks  are  of  remarkable 
whiteness,  crisp,  tender,  and  less  liable  to  russet-brown  spots 
than  when  the  plants  are  blanched  by  the  more  common 
method. 

Taking  the  Crop.  —  Before  the  closing-up  of  the  ground, 
the  principal  part  of  the  crop  should  be  carefully  taken  up ' 
(retaining  the  roots,  and  soil  naturally  adhering),  and  re- 
moved to  the  cellar,  where  they  should  be  packed  in  moder- 
ately moist  earth  or  sand,  without  covering  the  ends  of  the 
leaves. 

A  portion  may  be  allowed  to  remain  in  the  open  ground ; 
but  the  hearts  of  the  plants  must  be  protected  from  wet 
weather.  This  may  be  done  by  placing  boards  lengthwise, 
in  the  form  of  a  roof,  over  the  ridges.  As  soon  as  the  frost 
leaves  the  ground  in  spring,  or  at  any  time  during  the  win- 
ter when  the  weather  will  admit,  Celery  may  be  taken  for 
use  directly  from  the  garden. 

'Use.  —  The  stems  of  the  leaves  are  the  parts  of  the  plant 
used.  These,  after  being  blanched,  are  exceedingly  -crisp 
and  tender,  with  an  agreeable  and  peculiarly  aromatic  flavor. 
They  are  sometimes  employed  in  soups,  but  are  more  gen- 
erally served  crude,  with  the  addition  of  oil,  mustard,  and 
vinegar,  or  with  salt  only.  The  seeds  have  the  taste  and 
odor  of  the  stems  of  the  leaves,  and  are  often  used  in  their 
stead  for  flavoring  soups. 


180  SAI^D  PLANTS. 

With  perhaps  the  exception  of  Lettuce,  Celery  is  more 
generally  used  in  this  country  than  any  other  salad  plant. 
It  succeeds  well  throughout  the  Northern  and  Middle  States, 
and,  in  the  vicinity  of  some  of  our  large  cities,  is  produced 
of  remarkable  size  and  excellence. 

Varieties.  — 

Boston-mar-  A  medium-sized,  white  variety  ;  hardy,  crisp, 
ket  Celery.  succuient?  an(j  mn&  flavored.  Compared  with 
the  White  Solid,  the  stalks  are  more  numerous,  shorter,  not 
so  thick,  and  much  finer  in  texture.  It  blanches  quickly, 
and  is  recommended  for  its  hardiness  and  crispness, — the 
stalks  rarely  becoming  stringy  or  fibrous,  even  at  an  ad- 
vanced stage  of  growth.  Much  grown  by  market-gardeners 
in  the  vicinity  of  Boston,  Mass. 

Cole's  Superb  This  is  a  new  sort,  of  much  excellence,  and 
Bed.  Mcint.  Qf  remarkable  solidity.  It  is  of  medium  size, 
and  well  adapted  for  cultivation  in  the  kitchen-garden  and 
for  family  use,  but  not  so  well  suited  for  marketing  or  for 
exhibition  purposes.  It  has  the  valuable  property  of  not 
piping,  or  becoming  hollow  or  stringy,  and  remains  long 
without  running  to  seed.  The  leaf-stalks  are  of  a  fine  pur- 
ple color,  tender,  crisp,  and  fine  flavored.  A  well-grown 
plant  will  weigh  six  pounds. 

Cole's  Superb       Much    like    Cole's    Superb  Red ;    differing 
White.        little,  except  in  color.     It  is  an  excellent  sort, 
hardy,  runs  late  to  seed,  and  is  one  of  the  best  of  the  White 
varieties.     Stalks  short  and  thick. 


Early  Dwarf  Rather  dwarf,  but  thick -stemmed.  The 
Thomp.  '  heart  is  remarkably  full ;  the  leaf-stalk  solid, 
blanching  promptly.  There  is,  in  fact,  much  more 
blanched  substance  in  a  plant  of  this  variety  than  in  one  of 
the  tall  sorts ;  and  the  quality  is  excellent.  It  comes  into 


CELERY.  181 

use  early,  and  is  one  of  the  hardiest  of  the  White  varie- 
ties. 


This  is  considered  the  largest  variety  yet  pro-    Lame's  im- 
,        ,  '  •      JT         proved  Mam- 

duced :   specimens  have  been  grown  in  Eng-     moth  Bed 

land  of  the  extraordinary  weight  of  eight  or 

ten  pounds,  and  at  the  same  time  perfectly  solid.     Color 

bright  red  ;  flavor  excellent. 

This  variety  scarcely  differs  from  the  Red     Manchester 

0  TJ       T.L  i          i  i    i  •.        -^       Bed  Celery, 
holid.     It  has,  however,  a  coarser  habit,  with         Thomp. 

a  somewhat  rounder  stalk  ;  and,  this  being  the       REDCG?ANX.R 
case,  the  heart  is  not  so  compact.     It  is  grown  largely  for 
marketing,  and  is  excellent  for  soups  and  stewing. 

The    plant   grows    to    a    large    size,  full-      Bed  Solid, 
hearted,  with  a  thick  stem.     Leaf-stalks  thick,   NKW  LAR^^RED, 

1  i      />  T  -i  111  i  •  -,          r>          NEW  LARGE  PUR- 

deeply  furrowed,  and  remarkably  solid,  of  a 
dark  red  or  purplish  hue  where  exposed,  and 
rose-colored  where  partially  blanched ;  but  the  perfectly 
blanched  portion  is  pure  white,  more  so  than  the  blanched 
part  of  the  White  varieties  of  Celery.  It  is  also  crisp,  of 
excellent  flavor,  and  unquestioaably  the  best  variety  of  Red 
Celery. 

A  large,  vigorous-growing  variety  ;  in  good      Seymour's 
soils,  often  attaining  a  height  of  nearly  three          'White, 
feet.     The  stalks  are  solid  ;   flat  at  the  base,         SEYMOUR'S 

,  .  SUPERB  WHITE 

where  they  overlap,  and  form  a  compact,  crisp,  SOLID. 

and,  with  ordinary  care,  a  well-blanched  heart  of  excellent 
quality.  It  succeeds  best,  as  most  other  sorts  do,  in  rich, 
moist  soil ;  and  when  so  grown,  and  properly  blanched,  will 
yield  a  large  proportion  of  Celery,  of  a  pure  white  color, 
and  of  excellent  quality. 

It  is  one  of  the  best  sorts  for  extensive   culture  for  the 
markets,  as  it  is  also  one  of  the  best  varieties  for  small 


182  SALAD  PLANTS. 

gardens  for  family  use.  It  blanches  readily,  and,  with  little 
care,  will  supply  the  table  from  the  last  of  September 
through  most  of  the  winter. 


^"  var*ety  represented  as  being  superior  to 
pion.          Seymour's   Superb  White.      The   stalks   are 
broad,  flat  at  the  base,  and  form  a  compact,  well-blanched, 
crisp  heart. 

Shepherd's          Much  like  the  Manchester  Red,  but   has 
Bed.    Thomp.      _  A.      ..    . 

SHEPHERD'S        natter  stems  ;    consequently  it  is  more   com- 

pact, and  blanches  sooner  and  more  perfectly, 
than  that  variety  ;  to  which,  for  these  reasons,  it  is  preferred 
by  growers  for  competition. 

Turkey  or  A  remarkably  large  variety,  resembling  the 

Frisian  C     -    Common    White     golid>       Leaf-stalks    long, 

SBK^SHGIANT      large,  erect,  fleshy,  and  solid  ;  leaves  large, 
with   rounded   serratures,    and   of    a   glossy 
green  color. 

It  is  one  of  the  largest  of  the  White  sorts,  and  is  con- 
sidered superior  to  the  Common  White  Solid. 

Wall's  An  improved  variety  of  the   Italian,   es- 

Thomp.     '    teemed   by  growers  for   competition,   where 
quantity,  not  quality,   is  the  principal  con- 
sideration. 


White  A  short,  broad,  flat-stalked  variety,  of  ex- 

Lion's-paw  ,,                  ,. 

Celery.  cellent  quality ;   crisp   and  white.     Its   short, 

L««5s  rW-  flat'  spreading  habit  gave  rise  to  its  name. 


White  Solid.         This  variety  is  of  strong  and  rather  tall 
FINE  WHITE       growth  ;  the  leaf-stalks  are  generally  solid,  but 

SOLID.  ,  .         .,,.,, 

when  grown  in  rich,  jjighly  manured  soil,  they 
sometimes  become  slightly  hollow ;    the  leaves  are  large, 


CELERIAC,  OR  TURNIP-ROOTED  CELERY.         183 

smooth,  and  bright  green  ;  serratures  large  and  obtuse.  It 
blanches  readily,  is  crisp,  of  excellent  quality,  and  comes 
into  use  earlier  than  the  Red  sorts.  It  is  generally  culti- 
vated in  the  Northern  States,  not  only  on  account  of  its 
hardiness,  but  for  its  keeping  qualities.  As  a  market 
variety,  it  is  one  of  the  best. 


CELERIAC,   OR  TURNIP-ROOTED  CELERY. 

This  variety  forms  at  the  base  of  the  leaves,  near  the  sur- 
face of  the  ground,  a  brownish,  irregular,  rounded  root,  or 
tuber,  measuring  from  three  to  four  inches  in  diameter. 
The  leaves  are  small,  with  slender,  hollow  stems.  In  favor- 
able exposures  and  rich  soil,  the  roots  sometimes  attain  a 
weight  of  more  than  three  pounds.  It  is  much  hardier  than 
the  common  varieties  of  Celery. 

Propagation.  —  It  is  propagated  from  seeds,  which  may 
be  sown  in  the  open  ground  in  April  or  May,  in  shallow 
drills  six  or  eight  inches  apart.  As  soon  as  the  seedlings 
are  three  or  four  inches  high,  take  them  up,  remove  the 
small  side-shoots,  or  suckers,  and  set  the  plants  in  rows  eigh- 
teen inches  or  two  feet  apart,  and  a  foot  apart  in  the  rows. 

Subsequent  Cultivation.  —  The  growing  crop  will  require 
no  peculiar  treatment.  When  the  bulbs  are  two-thirds 
grown,  they  are  earthed  over  for  the  purpose  of  blanching, 
and  to  render  the  flesh  crisp  and  tender. 

Taking  the  Crop.  —  Some  of  the  bulbs  will  be  ready  for 
use  in  September  ;  from  which  time,  till  the  last  of  Novem- 
ber, the  table  may  be  supplied  directly  from  the  garden. 
Before  severe  weather,  the  quantity  required  for  winter 
should  be  drawn,  packed  in  damp  earth  or  sand,  and  stored 
in  the  cellar. 

Use.  —  The  root,  or  bulb,  is  the  part  of  the  plant  eaten : 
the  flesh  of  this  is  white  and  tender,  with  the  flavor  of  the 


184  SALAD  PLANTS. 

stalks  of  Common  Celery,  though  generally  less  mild  and 
delicate.  Where  the  common  varieties  of  Celery  are  grown 
or  preserved  with  difficulty,  this  might  be  successfully  cul- 
tivated, and  afford  a  tolerable  substitute.  The  bulbs  are 
sometimes  eaten  boiled,  and  the  leaves  are  occasionally  used 
in  soups. 

Curled-  This  is  a  variety  of  the  Common  Celeriac,  or 
Celeriac.  Turnip-rooted  Celery  ;  like  which,  it  forms  a  sort 
of  bulb,  or  knob,  near  the  surface  of  the  ground. 
It  is,  however,  of  smaller  size,  usually  measuring  about 
three  inches  in  diameter.  The  skin  is  brown,  and  the  flesh 
white  and  fine  grained ;  leaves  small,  spreading,  curled. 

It  is  in  no  respect  superior  to  the  Common  Turnip-rooted, 
and  possesses  little  merit  aside  from  the  peculiarity  of  its 
foliage. 


CHICCORY,    OK    SUCCORY. 

Wild  Endive.  —  Cichorium  intybus. 

A  hardy,  perennial  plant,  introduced  into  this  country 
from  Europe,  and  often  abounding  as  a  troublesome  weed 
in  pastures,  lawns,  and  mowing-lands.  The  stem  is  erect, 
stout,  and  branching,  and,  in  its  native  state,  usually  about 
three  feet  in  height, — under  cultivation,  however,  it  some- 
times attains  a  height  of  five  pr  six  feet ;  the  flowers  are 
large,  of  a  fine  blue  color,  and  generally  produced  in  pairs  ; 
the  seeds  somewhat  resemble  those  of  Endive,  though  ordi- 
narily smaller,  more  glossy,  and  of  a  deeper  brown  color. 
They  will  keep  ten  years.  The  plants  continue  in  blossom 
from  July  to  September ;  and  the  seeds  ripen  from  August 
to  October,  or  until  the  plants  are  destroyed  by  frost. 

Soil,  Sowing,  and  Cultivation.  —  As  the  roots  of  Chiccory 
are  long  and  tapering,  it  should  be  cultivated  in  rich,  mel- 
low soil,  thoroughly  stirred,  either  by  the  plough  or  spade, 


CHICCORY,  OR  SUCCORY.  185 

to  the  depth  of  ten  or  twelve  inches.  The  seed  should  be 
sown  in  April  or  May,  in  drills  fifteen  inches  apart,  and 
three-fourths  of  an  inch  deep.  When  the  young  plants  are 
two  or  three  inches  high,  thin  them  to  eight  inches  apart  in 
the  rows  ;  and,  during  the  summer,  cultivate  frequently,  to 
keep  the  soil  light,  and  the  growing  crop  free  from  weeds. 

Blanching.  —  Before  using  as  a  salad,  the  plants  are 
blanched,  either  by  covering  with  boxes  a  foot  in  depth,  or 
by  strips  of  boards  twelve  or  fourteen  inches  wide,  nailed 
together  at  right  angles,  and  placed  lengthwise  over  the 
rows.  They  are  sometimes  blanched  by  covering  with  earth, 
the  leaves  being, first  gathered  together,  and  tied  loosely  at 
the  top,  which  should  be  left  exposed  to  the  light. 

Taking  the  Crop.  — When  the  leaves  are  properly  blanched, 
they  will  be  of  a  delicate,  creamy  white  ;  and,  when  they  are 
a  foot  high,  they  will  be  ready  for  use.  As  soon  as  they 
are  cut,  the  roots  should  be  removed,  and  others  brought 
forward  to  succeed  them. 

Use.  —  It  is  used  as  Endive,  its  flavor  and  properties  be- 
ing much  the  same.  Though  rarely  grown  in  this  country, 
it  is  common  to  the  gardens  of  many  parts  of  Europe,  and 
is  much  esteemed.  The  blanched  leaves  are  known  as 
Barle  de  Capucin,  or  "  Friar's  Beard." 

Varieties :  — 

Leaves  larger  than  those  of  the  Common      Improved 
Chiccory,  and  produced  more  compactly,  form-       SuccoSr.°r 
ing  a  sort  of  head,  or  solid  heart,  like  some  of 
the  Endives. 

The  plant  is  sometimes  boiled  and  served  in  the  manner 
of  Spinach. 

This  is  a  variety  of  the   preceding,  distin-       Variegated 


guished  by  the  color  of  the  leaves,  which  are        Chiccory. 

veined,  and  streaked  with  red.     In  blanching, 

the  red  is  not  changed,  but  retains  its  brilliancy ;  while  the 


186  SALAD   PLANTS. 

green  becomes  nearly  pure  white,  the  two  colors  blending 
in  rich  contrast.  In  this  state  they  form  a  beautiful  as 
well  as  tender  and  well-flavored  salad. 


Large-rooted       This  variety  is  distinguished  by  its  lonsr, 
or  Coffee       a  J  ,  .  ,  .•/••, 

Chiccory.      fleshy  roots,   which   are   sometimes   fusiform, 


but  generally  much  branched  or  divided  :  when 
well  grown,  they  are  twelve  or  fourteen  inches 
in  length,  and  about  an  inch  in  their  largest  diameter.  The 
leaves  have  the  form  of  those  of  the  Common  Chiccory,  but 
are  larger  and  more  luxuriant. 

Though  the  variety  is  generally  cultivated  for  its  roots, 
the  leaves,  when  blanched,  afford  a  salad  even  superior  to 
some  of  the  improved  sorts  before  described. 

Vilmorin  mentions  two  sub-varieties  of  the  Large-rooted 
or  Coffee  Chiccory  ;  viz.  :  — 

Brunswick          Boots  shorter  than  those  of  the  Magdeburg, 
rooted".         but  of  greater  diameter  ;  leaves  spreading. 

L^^roote^        Roots  long  and  large  ;  leaves  erect. 

After  several  years'  trial,  preference  was  given  to  this 
variety,  which  proved  the  more  productive. 

Sowing  and  Cultivation.  —  For  raising  Coffee  Chiccory, 
the  ground  should  first  be  well  enriched,  and  then  deeply 
and  thoroughly  stirred  by  spading  or  ploughing.  The  seeds 
should  be  sown  in  April  or  May,  in  shallow  drills  a  foot 
apart,  and  the  young  plants  thinned  to  three  or  four  inches 
apart  in  the  rows.  Hoe  frequently  ;  water,  if  the  weather  is 
dry  ;  and  in  the  autumn,  when  the  roots  have  attained  suf- 
ficient size,  draw  them  for  use.  After  being  properly  cleaned, 
cut  them  into  small  pieces,  dry  them  thoroughly  in  a  kiln  or 
spent  oven,  and  store  for  use  or  the  market.  After  being 
roasted  and  ground,  Chiccory  is  mixed  with  coffee  in  vari- 
ous proportions,  and  thus  forms  a  pleasant  beverage  ;  or, 


CRESS,  'OR  PEPPERGRAS8.  187 

if  used  alone,  will  be  found  a  tolerable  substitute  for  genuine 
coffee. 

The  roots  of  any  of  the  before-described  varieties  may  be 
used  in  the  same  manner,  but  as  they  are  much  smaller,  and 
consequently  less  productive,  are  seldom  cultivated  for  the 
purpose. 

It  is  an  article  of  considerable  commercial  importance, 
and  large  quantities  are  annually  imported  from  the  south 
of  Europe  to  different  seaports  of  the  United  States.  As  the 
plant  is  perfectly  hardy,  of  easy  culture,  and  quite  produc- 
tive, there  appears  to  be  no  reason  why  the  home  demand 
for  the  article  may  not  be  supplied  by  home  production.  Of 
its  perfect  adaptedness  to  the  soil  and  climate  of  almost  any 
section  of  this  country,  there  can  scarcely  be  a  doubt. 


CRESS,    OR    PEPPERGRASS. 

Lepidium  sativum. 

The  Common  Cress  of  the  garden  is  a  hardy  annual,  and 
a  native  of  Persia.  When  in  flower,  the  stem  of  the  plant 
is  smooth  and  branching,  and  about  fifteen  inches  high. 
The  flowers  are  white,  small,  and  produced  in  groups,  or 
bunches  ;  the  seeds  are  small,  oblong,  rounded,  of  a  reddish- 
brown  color,  and  of  a  peculiar,  pungent  odor.  About 
fourteen  thousand  are  contained  in  an  ounce,  and  they  re- 
tain their  germinative  properties  five  years. 

Soil  and  Cultivation.  —  Cress  will  flourish  in  any  com- 
mon garden-soil,  and  is  always  best  when  grown  early  or 
late  in  the  season.  The  seed  vegetates  quickly,  and  the 
plants  grow  rapidly.  As  they  are  milder  and  more  tender 
while  young,  the  seed  should  be  sown  in  succession,  at 
intervals  of  a  fortnight ;  making  the  first  sowing  early  in 
April.  Rake  the  surface  of  the  ground  fine  and  smooth, 
and  sow  the  seed  rather  thickly,  in  shallow  drills  six  or 


188  SALAD  PLANTS. 

eight  inches  apart.     Half  an  ounce  of  seed  will  be  sufficient 
for  fifty  feet  of  drill. 

Use.  —  The  leaves,  while  young,  have  a  warm,  pungent 
taste,  and  are  eaten  as  a  salad,  either  separately,  or  mixed 
with  lettuce  or  other  salad  plants.  The  leaves  should  be 
cut  or  plucked  before  the  plant  has  run  to  flower,  as  they 
then  become  acrid  and  unpalatable.  The  curled  varieties 
are  also  used  for  garnishing. 

Varieties :  — 

Broad-leaved        ^  coarse  variety,    with   broad,    spatulate 
leaves.      It  is  sometimes  grown  for  feeding 
poultry,  and  is  also  used  for  soups ;  but  it  is  less  desirable 
as  a  salad  than  most  of  the  other  sorts. 


Common  or          This  is  the  variety  most  generally  cultivated. 
Plain-leaved      T    ,  .  * 

Cress.  It  has  plain  leaves,  and  consequently  is  not  so 

desirable  a  sort  for  garnishing.  As  a  salad 
kind,  it  is  tender  and  delicate,  and  considered  equal,  if  not 
superior,  to  the  Curled  varieties. 

Curled  Cress.         Leaves  larger  than  those  of  the  Common 

GARNISHING 

Plain  variety,  of  a  fine  green  color,  and  frilled 
and  curled  on  the  borders  in  the  manner  of  some  kinds  of 
Parsley.  It  is  used  as  a  salad,  and  is  also  employed  as  a 
garnish. 

It  is  very  liable  to  degenerate  by  becoming  gradually  less 
curled.  To  keep  the  variety  pure,  select  only  the  finest 
curled  plants  for  seed. 

Golden  Cress.  This  variety  is  of  slower  growth  than  the 
Common  Cress.  The  leaves  are  of  a  yellow- 
ish-green, flat,  oblong,  scalloped  on  the  borders,  sometimes 
entire,  and  of  a  much  thinner  texture  than  any  of  the  varie- 
ties of  the  Common  Cress.  It  is  very  dwarf,  and  is  conse- 
quently short  when  cut  as  a  salad  herb  for  use.  It  has  a 


'  ENDIVE.  .     189 

mild  and  delicate  flavor.  When  run  to  flower,  it  does  not 
exceed  eighteen  inches  in  height. 

It  deserves  more  general  cultivation,  as  affording  a  pleas- 
ant addition  to  the  varieties  of  small  salads. 

The  seeds  are  of  a  paler  color,  or  more  yellow,  than  those 
of  the  other  sorts. 

An    excellent  variety,   introduced  by  Mr.      Normandy 
Charles  Mclntosh,  and  described  as  being  re-    CurlJ^/JJeSS* 
markable  hardy,  and  therefore  better  adapted 
for  sowing  early  in  spring  or  late  in  summer. 

The  leaves  are  finely  cut  and  curled,  and  make  not  only 
a  good  salad,  but  a  beautiful  garnish. 

It  is  difficult  to  procure  the  seed  true  ;  the  Common  Curled 
being,  in  general,  substituted  for  it. 


ENDIVE. 

Chicorium  endivia. 

Endive  is  a  hardy  annual,  and,  when  fully  developed,  is 
from  four  to  six  feet  in  height.  The  leaves  are  lobed  and 
cut  upon  the  borders  ;  the  flowers  are  usually  of  a  blue  color, 
and  rest  closely  in  the  axils  of  the  leaves ;  the  seeds  are 
small,  long,  angular,  and  of  a  grayish  color ;  their  germina- 
tive  properties  are  retained  for  ten  years.  Nearly  twenty- 
five  thousand  are  contained  in  an  ounce. 

Soil.  —  All  of  the  varieties  thrive  well  in  any  good,  mel- 
low, garden  soil.  Where  there  is  a  choice  of  situations, 
select  one  in  which  the  plants  will  be  the  least  exposed  to 
the  effects  of  drought  and  heat. 

Propagation.  — The  plants  can  be  raised  only  from  seed, 
which  may  be  sown  where  the  plants  are  to  remain,  or  in 
close  drills  in  a  nursery-bed  for  transplanting.  If  sown 
where  the  plants  are  to  remain,  sow  in  shallow  drills  a  foot 
apart  for  the  smaller,  curled  varieties,  and  fifteen  inches  for 


190  SALAD  PLANTS. 

the  larger,  broad-leaved  sorts ;  afterwards  thinning  out  the 
plants  to  a  foot  asunder  in  the  rows. 

If  sown  in  a  nursery-bed,  transplant  when  the  young 
plants  have  eight  or  ten  leaves,  setting  them  at  the  distances 
before  directed. 

The  first  sowing  may  be  made  as  early  in  spring  as  the 
weather  will  permit ;  and  a  sowing  may  be  made  a  month 
or  six  weeks  after,  for  a  succession :  but  as  it  is  for  use  late 
in  autumn,  or  during  the  winter  and  spring,  that  Endive  is 
most  required,  the  later  sowings  are  the  most  important. 
These  are  usually  made  towards  the  end  of  July. 

Blanching.  —  Before  using,  the  plants  must  be  blanched, 
which  is  performed  in  various  ways.  The  common  method 
is  as  follows :  When  the  root-leaves  have  nearly  attained 
their  full  size,  they  are  taken  when  entirely  dry,  gathered 
together  into  a  conical  form,  or  point,  at  the  top,  and  tied 
together  with  matting,  or  any  other  soft,  fibrous  material,  by 
which  means  the  large,  outer  leaves  are  made  to  blanch  the 
more  tender  ones  towards  the  heart  of  the  plant. 

After  being  tied  in  this  manner,  the  plants  are  sometimes 
blanched  by  earthing,  as  practised  with  Celery  or  Cardoons. 
Blanching-pots,  or,  in  the  absence  of  these,  common  flower- 
pots, inverted  over  the  plants,  will  be  found  a  safe  and  effect- 
ual means  of  rendering  them  white,  crisp,  and  mild  flavored. 

Time  required  for  Blanching.  —  In  summer  weather,  when 
vegetation  is  active,  the  plants  will  blanch  in  ten  days  ;  but 
in  cool  weather,  when  the  plants  have  nearly  attained  their 
growth,  or  are  slowly  developing,  three  weeks  will  be  re- 
quired to  perfect  the  operation. 

Harvesting,  and  Preservation  during  Winter.  —  "  Before 
frost  sets  in,  take  them  up  with  a  ball  of  soil  to  each,  and 
put  them  into  light  earth  in  a  cellar  or  some  warm  building. 
Put  only  the  roots  into  the  earth.  Do  not  suffer  the  plants 
to  touch  each  other,  and  pour  a  little  water  round  the  roots 
after  they  are  placed  in  the  earth.  If  they  are  perfectly  dry 
when  tied  up,  they  will  keep  till  spring."  —  Corb. 


ENDIVE.  191 

Jjse.  —  "  The  leaves  are  the  parts  used,  and  these  only 
when  blanched  to  diminish  their  natural  bitterness  of  taste. 
It  is  one  of  the  best  autumn,  winter,  and  spring  salads."  — 
Mclnt. 

Varieties.  —  The  different  sorts  are  divided  into  two  classes, 
—  the  "  Batavian  "  and  the  "  Curled-leaved." 

Batavian  Endives.  —  Under  the  Batavian  Endives  are  in- 
cluded all  the  varieties  with  broad  leaves,  generally  rounded 
at  the  points,  with  the  margin  slightly  ragged  or  torn,  but 
not  curled.  As  most  of  the  sorts  require  more  room  than 
the  Curled-leaved  kinds,  the  rows  should  be  fourteen  or 
fifteen  inches  apart,  and  the  plants  thinned  out  from  nine  to 
twelve  inches  in  the  rows. 

The  Batavian  Endives  are  inferior  to  the  Curled  for  gar- 
nishing, as  well  as  for  salad ;  and  their  cultivation  in  this 
country  is  quite  limited. 

The  principal  kinds  are  the  Broad-leaved,  Curled,  Large, 
Lettuce-leaved  or  White,  and  the  Small.  Of  these,  the 
Broad-leaved  and  the  Lettuce-leaved  are  considered  the 
best. 

Curled  Endives.  —  Curled  Endives  are  those  with  narrow 
leaves,  more  or  less  divided,  and  much  curled.  They  are 
usually  full  in  the  heart. 

Many  of  the  varieties  afford  a  fine  garnish,  and  make  a 
tender  salad.  In  some  parts  of  Europe,  Endive  is  grown 
in  great  perfection,  and  is  much  esteemed.  In  this  country, 
though  found  to  some  extent  in  our  markets  during  the 
winter  and  early  in  spring,  it  is  less  generally  used  as  a 
salad  plant  than  Lettuce  or  Celery. 

The  prominent  curled  sorts  are  the  Dutch  Green,  Large 
Green,  Green  Summer,  Italian  Green,  Long  Italian  Green, 
Triple-curled  Moss,  Staghorn  or  Rouen,  and  the  White 
Curled.  Of  these,  the  Green,  Long  Italian,  and  the  Stag- 
horn  are  perhaps  the  best.  For  detailed  descriptions,  the 
cultivator  is  referred  to  "  THE  FIELD  AND  GARDEN  VEGE- 
TABLES OF  AMERICA." 


192  SALAD  PLANTS. 

HORSE-RADISH. 

Cochlearia  armoracia.  —  Nasturtium  armoracia. 

Horse-radish  is  a  hardy  perennial,  introduced  from  Europe, 
and  growing  naturally  along  old  roads,  and  about  gardens 
and  waste  places  in  long-settled  towns.  The  root  is  white 
within  and  without,  long,  nearly  cylindrical,  and  from  an 
inch  to  two  inches  and  a  half  in  diameter ;  the  flowers  are 
white,  and  are  put  forth  in  June  ;  the  seed-pods  are  globular, 
but  are  very  rarely  formed,  the  flowers  being  usually  abor- 
tive. 

There  are  no  varieties. 

Soil,  Propagation,  and  Culture.  —  Horse-radish  will  not 
thrive  in  dry,  gravelly  soil ;  neither  will  it  succeed  well  where 
the  subsoil  is  of  a  hard,  clayey  character.  The  finest  roots 
are  obtained  from  a  deep,  naturally  rich,  meHow  soil ;  and  it 
is  only  in  such  situations  that  the  yield  will  repay  the  cost 
of  planting  and  cultivation. 

It  is  always  propagated  by  planting  the  crowns  of  the 
roots,  which  may  be  set  either  in  spring  or  autumn.  Trench 
the  ground  eighteen  inches  or  two  feet  deep,  and  set  the 
crowns  or  leading  buds  of  old  roots  (cut  off  about  three 
inches  in  length)  in  rows  eighteen  inches  apart,  and  nine 
inches  from  each  other  in  the  rows  ;  cover  six  inches  deep, 
and  cultivate  in  the  usual  manner  during  the  summer.  The 
shoots  will  soon  make  their  appearance,  and  the  large  leaves 
of  the  plant  completely  occupy  the  surface  of  the  bed.  After 
two  seasons'  growth,  the  roots  will  be  fit  for  use. 

Taking  the  Crop.  —  Its  season  of  use  is  from  October  till 
May ;  and,  whenever  the  ground  is  open,  the  table  may  be 
supplied  directly  from  the  garden. 

For  winter  use,  take  up  the  requisite  quantity  of  roots  in 
November,  pack  them  in  moist  sand  or  earth,  and  store  in 
the  cellar,  or  in  any  situation  out  of  reach  of  frost. 


LETTUCE.  193 

£/"se. —  The  root  shredded  or  grated,  with  the  addition 
of  vinegar,  is  used  as  a  condiment  with  meats  and  fish. 
It  has  an  agreeable,  pungent  flavor,  and,  besides  aiding  di- 
gestion, possesses  other  important  healthful  properties. 

It  has  been  truthfully  remarked,  that  "  there  is  scarcely 
another  culinary  vegetable,  of  equal  importance,  in  which 
cultivation  is,  in  general,  so  greatly  neglected  as  in  this.  It 
is  often  found  planted  in  some  obscure  corner  of  the  garden, 
where  it  may  have  existed  for  years,  and  is  only  visited 
when  needed  for  the  proprietor's  table.  The  operation  of 
hastily  extracting  a  root  or  two  is  too  often  all  that  is 
thought  of;  and  the  crop  is  left  to  fight  its  way  amongst 
weeds  and  litter  as  best  it  may." 


LETTUCE. 

Lactuca  sativq, 

Lettuce  is  a  hardy,  annual  plant,  and,  when  fully  de- 
veloped, from  two  to  three  feet  in  height,  with  an  erect, 
branching  stem.  The  flowers  are  compound,  yellow,  usually 
half  an  inch  in  diameter;  the  seeds  are  oval,  flattened,  and 
either  white,  brown,  or  black,  according  to  the  variety. 
Nearly  thirty  thousand  are  contained  in  an  ounce,  and  their 
vitality  is  retained  five  years. 

Soil.  — ;  Lettuce  succeeds  best  in  rich,  moist  soil,  and  is 
also  best  developed,  and  most  crisp  and  tender,  if  grown  in 
cool,  moist  weather.  A  poor  soil,  and  a  hot,  dry  exposure, 
may  produce  a  small,  tolerable  lettuce  early  in  spring,  or 
late  in  autumn  ;  but,  if  sown  in  such  situations  during  the 
summer  months,  if  will  soon  run  to  seed,  and  prove  nearly, 
if  not  entirely,  worthless  for  the  table.  The  richer  the  soil 
may  be,  and  the  higher  its  state  of  cultivation,  the  larger 
and  finer  will  be  the  heads  produced  ;  and  the  more  rapidly 
the  plants  are  grown,  the  mo,re  tender  and  brittle  will  be 
their  quality. 

13 


194  SALAD  PLANTS. 

Propagation.  —  It  is  always  grown  from  seeds,  which  are 
small  and  light ;  half  an  ounce  being  sufficient  to  sow  a 
nursery-bed  of  nearly  a  hundred  square  feet.  It  is  necessary 
that  the  ground  should  be  well  pulverized  and  made  smooth 
before  it  is  sown,  and  the  seeds  should  not  be  covered  more 
than  a  fourth  of  .an  inch  deep. 

Cultivation.  —  Some  recommend  sowing  where  the  plants 
are  to  remain,  in  drills  from  ten  to  fifteen  inches  apart,  and 
thinning  the  plants  to  nearly  the  same  distance  in  the  lines. 
Others  recommend  sowing  in  a  small  nursery-bed,  and 
transplanting.  The  process  of  transplanting  unquestionably 
lessens  the  liability  of  the  plants  to  run  to  seed,  and  pro- 
duces the  largest  and  finest  heads.  The  first  sowing  in  the 
open  ground  may  be  made  as  soon  in  March  or  April  as  the 
frost  leaves  the  ground  ;  and,  if  a  continued  supply  is  desired, 
a  sowing  should  afterwards  be  made,  at  intervals  of  about 
four  weeks,  until  September. 

Forcing.  —  Lettuce  is  now  served  at  table  the  year  round  ; 
not,  of  course,  of  equal  excellence  at  all  seasons.  Sowings 
are  consequently  required  for  each  month :  those  intended 
for  the  spring  supply  are  made  from  December  to  February, 
—  twelve  weeks  being  required  for  its  full  development  when 
reared  in  the  winter  months.  The  seed  is  sown  rather 
thinly,  broadcast,  in  a  hot-bed ;  and,  when  the  plants  have 
made  two  or  three  leaves,  they  are  pricked  out  to  three  or 
four  inches  apart  in  another  portion  of  the  bed,  —  thus 
affording  them  more  space  for  growth,  and  opportunity  to 
acquire  strength  and  hardiness.  When  two  or  three  inches 
high,  they  are  finally  transplanted  into  yet  another  part  of 
the  bed,  at  distances  corresponding  with  the  size  of  the 
variety,  varying  from  ten  to  fourteen  inches  in  each  direc- 
tion. As  the  plants  increase  in  size,  the  quantity  of  air^ 
should  be  increased ;  and  water  should  be  given  whenever 
the  surface  of  the  bed  becomes  dry.  In  severe  cold  or  in 
cloudy  weather,  and  almost  always  at  night,  straw-matting 
(made  thick  and  heavy  for  the  purpose),  woollen  carpeting, 


LETTUCE.  195 

or  a  similar  substitute,  should  be  extended  over  the  glass,  for 
the  retention  of  heat. 

Some  practise  transplanting  directly  from  the  nursery-bed 
to  where  the  plants  are  to  remain  ;  but  the  finest  Lettwce  is 
generally  obtained  by  the  treatment  above  described. 

Use.  —  "  Lettuce  is  well  known  as  one  ef  the  best  of  all 
salad  plants.  It  is  eaten  raw  in  French  salads,  with  cream, 
oil,  vinegar,  salt,  and  hard-boiled  eggs.  It  is  also  eaten  by 
many  with  sugar  and  vinegar ;  and  some  prefer  it  with 
vinegar  alone.  It  is  excellent  when  stewed,  and  forms  an 
important  ingredient  in  most  vegetable  soups.  In  lobster 
and  chicken  salads,  it  is  indispensable  ;  and  some  of  the 
varieties  furnish  a  beautiful  garnish  for  either  fish,  flesh,  or 
fowl. 

"In  a  raw  state,  Lettuce  is  emollient,  cooling,  and  in 
some  degree  laxative  and  aperient,  easy  of  digestion  ;  but  it 
contains  no  nourishment." 

Varieties.  —  These  are  exceedingly  numerous,  though  the 
number  of  kinds  grown  to  any  considerable  extent  in  this 
country  is  quite  limited. 

They  are  generally  divided  into  two  classes ;  viz.,  Cab- 
bage Lettuces  and  Cos  Lettuces. 

Cabbage  Lettuces  :  — 

Head  of  medium  size,  rather  long  and  loose  ;         Brown 
the  leaves,  which  coil  or  roll  back  a  little  on     BLACK-SEEDED. 

Vil 

the  borders  about  the  top  of  the  head,  are  yel- 
lowish-green, washed  or  stained  with  brownish-red  ;  diame- 
ter twelve  to  fourteen  inches  ;  weight  eight  ounces. 

This  Lettuce  cabbages  readily,  forms  a  good-sized  head,- 
is  tender,  of  good  quality,  hardy,  and  tolerably  early.  It 
*does  not,  however,  retain  its  head  well  in  dry  and  warm 
weather,  and,  as  it  is  little  affected  by  cold,  seems  best 
adapted  to  Avinter  or  very  early  culture.  It  resembles  the 
Yellow-seeded  Brown  Dutch,  but  is  not  so  early ;  and  the 
head  is  looser  and  larger. 


196  SALAD  PLANTS. 

Brown  Head  green,  tinted  with  brown,  remarkably 

Marseilles      large,  —  not  compactly,  but  regularly  formed. 

BKOW!?BATA-*     ^ie  diameter  of  a  well-grown  plant  is  eighteen 

inches,   and    its   weight  twenty-eight  ounces. 

The  seeds  are  white. 

This  Lettuce,  though  somewhat  hard,  is  brittle  and  mild- 
flavored,  but  is  better  when  cooked  than  when  served  in  its 
crude  state  as  a  salad.  It  is  a  hardy,  late  sort,  succeeds 
well  in  winter,  and  retains  its  head  a  long  period,  but  is 
rarely  employed  for  forcing,  on  account  of  its  size,  —  one  of 
the  plants  occupying,  in  a  frame  or  hot-bed,  the  space  of  two 
plants  of  average  dimensions. 

Early  or  Head  roundish,  usually  well  formed,   and 

Summer  ,  .  .,    _    ' 

Cape.  moderately  close  and  firm :   when  divided,  it 

ROYAL  CAPE.  ig  vellowisll  to  the  centre.  The  plants,  when 
fully  grown,  measure  nearly  a  foot  in  diameter,  and  weigh 
from  six  to  ten  ounces. 

The  variety  is  not  well  adapted  for  forcing,  or  for  early 
culture  in  the  open  ground.  As  a  summer  Lettuce,  it  is  one 
of  the  best,  enduring  the  heat  well,  and  not  running  soon  to 
seed.  Though  not  so  crisp  and  brittle  as  some  of  the  winter 
or  spring  grown  varieties,  it  is  well  flavored  and  of  good 
quality.  It  is  similar  to  the  Summer  or  Royal  Cabbage. 

Early  White         A  small  spring  Cabbage  Lettuce,  growing 

Spring  or 
Black-seeded   close  to  the  ground.     Its   heart  is   hard  and 

Trans'.          firm,  and  measures  four  inches  in  diameter 
when  stripped  of  its  outer  leaves ;  color  pale 
green  ;  weight  rarely  above  four  ounces. 

This  Lettuce  comes  early  into  use,  and,  besides,  is  of  ex- 
cellent flavor ;  but  its  chief  merit  is  that  it  remains  longer 
than  almost  any  other  sort  before  running  to  seed,  and  even 
sometimes  bursts  before  the  flower-stem  is  formed.  It  is 
one  of  the  smallest  of  the  Cabbage  Lettuces,  and  somewhat 
resembles  the  Tennis-ball. 


LETTUCE.  197 

The  variety  has  black  seeds  ;  and  this  fact  should  be  par- 
ticularly attended  to  in  obtaining  it  from  seedsmen,  as  the 
White-seeded  Gotte  Lettuces  run  much  sooner  to  flower. 

This  variety  forms  no  head.     The  leaves  are         Endive- 
finely  frilled  and  curled,  and  spread  regularly 
from  a  common  centre  in  the  form  of  a  rosette.     A  well- 
developed  plant  resembles  Curled  Endive.     It  appears  to  be 
nearly  identical  with  the  Green  Curled  Lettuce. 

The  seeds  are  black,  and  smaller  than  those  of  any  other 
variety. 

The  Green  Curled  strongly  resembles,  if  it  Green  Curled, 
is  not  identical  with,  the  Endive  -  leaved.  LEAVED'.  BOSTON 

CUftLED* 

When  well  grown,  the  plant  measures  ten 
inches  in  diameter,  and  is  one  of  the  most  beautiful  of  all 
the  Lettuces.    The  exterior  leaves 
are  finely  frilled  and  curled,  and 
of  a   rich,    golden-green    color ; 
the  central   leaves   are  smaller, 
but  frilled  and  curled  like  those 
of  the  exterior.     When  in  per- 
fection, the  plants  have  the  form 
of  a  rosette,  and  make  an  excel- 
lent   garnish.       The    seeds    are  Qreen  Curled  Lettuce- 
white. 

It  is  hardy,  well  adapted  for  forcing,  and  is  extensively 
grown  in  the  vicinity  of  Boston,  Mass.,  for  early  marketing. 

As  respects  its  value  for  the  table,  it  cannot  be  considered 
equal  to  many  of  the  Cabbage  varieties,  as  it  is  deficient  in 
crispness,  and  tenderness  of  texture,  —  qualities  essential  in 
>all  salad  plants.  Its  recommendations  are  its  hardiness,  its 
adaptation  to  early  culture  and  forcing,  and  particularly 
its  beautiful  appearance. 

Market-gardeners  and  cultivators  make  three  sub-varieties, 
which  are  known  as  "  Single-curled,"  "  Double-curled," 


198  SALAD    PLANTS. 

and  "  Triple-curled  ; "  the  difference  consisting  in  the  finer 
frilling,  or  curling,  of  the  last  named.  A  well-grown  plant 
resembles  some  varieties  of  Endive  ;  whence  the  term  "  En- 
dive-leaved." 

Green  Win-         Head  pale  green,  of  medium  size,  round  and 

ter  Cabbage. 

HAKDY  WINTEK     regular,  firm  and  solid.     Winter-grown  plants 

will  measure  twelve  inches  in  their  full  diam- 
eter, and  weigh  from  fourteen  to  sixteen  ounces.  Seeds 
white. 

The  Green  Winter  Cabbage  Lettuce  is  tender,  and  of  ex- 
cellent flavor,  particularly  if  cultivated  in  cool  weather.  It 
is  hardy,  forms  its  head  promptly  and  uniformly,  is  slow  in 
the  development  of  its  flowers,  and  must  be  classed  as  one 
of  the  best  of  the  hardy,  winter  varieties. 

Hammer-  A  popular,  old  variety,  with  a  small,  dark- 

smith  Hardy.  m       i  • 

Mcint.         green  head.      The  leaves  are  much  wrinkled, 

HAMMERSMITH,    concave,    thick,    and    fleshy ;    the    seeds   are 

white. 

It  is  considered  the  hardiest  sort  in  cultivation,  and  is  one 
of  the  best  for  growing  in  winter,  or  for  forcing.  When 
raised  in  spring,  late  in  autumn,  or  in  cool,  moist  weather, 
the  plants  attain  a  diameter  of  nearly  ten  inches,  and  weigh 
from  six  to  eight  ounces  ;  but  summer-grown  specimens  are 
much  smaller,  rarely  measuring  more  than  six  or  seven 
inches  in  diameter,  or  weighing  above  three  or  four  ounces. 

In  warm,  dry  weather,  it  soon  runs  to  seed. 

--•  .  -Ij- 

Ice  Cabbage.  This  variety  belongs  to  the  division  of  the 
Trans.  Silesian  or  Batavian  Lettuces,  and  must  not  be 
confounded  with  the  White  Cos.  The  leaves  are  of  a  light 
shining  green,  nearly  erect,  eight  inches  long,  and  five  or 
six  inches  broad  :  the  outer  leaves  spread  a  little  at  the  top, 
but  grow  close  at  the  heart.  It  blanches  without  tying  up, 
and  becomes  white,  crisp,  and  tender. 


LETTUCE.  „  199 

The  Ice  Cabbage  Lettuce  comes  into  use  with  the  White 
Silesian,  from  which  it  differs,  as  it  also  does  from  any  other 
of  its  class,  in  being  much  more  curled,  having  a  lucid, 
sparkling  surface  (whence  probably  its  name),  and  not 
turning  in  so  much  at  the  heart.  It  lasts  as  long  in  crop  as 
the  White  Silesian. 

A  large  and  excellent  variety,  but  inferior  to      Imperial 
the   Versailles   or   the   Ice    Cabbage.      Head  TURKEY  CAB'BAOK. 
large,  regular,  a  little  oblong,  of  a  dull,  pale- 
green  color,  and  not  compactly  formed  ;  diameter  fourteen 
inches  ;  weight  twelve  to  fifteen  ounces  ;  seeds  white. 

This  is  a  crisp  and  tender  Lettuce,  though  sometimes 
slightly  bitter.  It  is  not  early,  and  soon  shoots  up  to  seed ; 
but  is  quite  hardy,  and  well  adapted  for  winter  cultivation. 

The  Imperial  Head,  or  Imperial  Cabbage  Lettuce,  with 
white  seeds,  was  at  one  period  more  generally  cultivated  in 
small  gardens  than  any  other  variety ;  and  though  some  of 
the  recently  introduced  sorts  excel  it,  not  only  in  size,  but 
in  tender  consistency  and  flavor,  the  Imperial  is  still  exten- 
sively cultivated  and  much  esteemed. 

With  the  exception  of  the  color  of  its  seeds,  it  resembles 
the  Turkey  Cabbage. 

This  variety  somewhat  resembles  the  White  India. 

Silesian  or  White  Batavian.  The  plants  at-  LAKOE  INDIA' 
tain  a  large  size,  frequently  measuring  sixteen  or  eighteen 
inches  in  diameter.  The  heads  are  not  remarkable  for 
solidity,  but  are  white  within,  crisp  and  tender,  with  little 
of  the  bitter  flavor  common  to  many  other  varieties.  The 
seeds  are  white. 

The  India  Lettuce,  like  the  White  Silesian,  withstands 
heat  and  drought,  and  is  a  favorite  market  sort  in  various 
parts  of  the  Middle  States.  It  is  one  of  the  best  for  summer 
culture,  and,  aside  from  its  large  size,  one  of  the  best  for 
forcing. 


200  SALAD  PLANTS. 

Large  Brown        Head    remarkably  large,  round,   regularly 
Cabbage  or      „ 
Mogul.        formed,  grayish-green,  tinted  or  washed  with 

reddish-brown  at  the  top.  The  diameter  of  a 
well-grown  plant  is  fourteen  inches,  and  its  weight  nearly 
a  pound.  Seeds  black. 

The  Large  Brown  Cabbage  Lettuce  is  crisp  and  tender, 
but  is  sometimes  slightly  bitter.  Its  season  is  near  that  of 
the  Versailles ;  but  it  is  slower  in  forming  its  head,  and 
sooner  runs  to  flower.  It  is  hardy,  good  for  forcing,  and 
well  adapted  for  cultivation  during  winter.  In  summer, 
the  heads  are  small,  and  loosely  formed. 

Large  Bed  Head  green,  washed  with  red,  of  medium 

Cabbage.  .  °  ' 

ViL  size,  regularly  but  loosely  formed ;  diameter 

thirteen  or  fourteen  inches ;  weight  twelve 
ounces ;  seeds  black. 

Its  season  is  near  that  of  the  Large  Brown  Cabbage. 
When  grown  in  warm  weather,  the  head  is  small,  and  the 
plant  soon  runs  to  seed :  in  winter,  the  head  is  much  larger, 
more  solid,  and  longer  retained.  It  resembles  the  Brown 
Dutch,  but  differs  in  the  deeper  color  of  the  leaves. 

Large  Win-  Head  of  medium  size,  regular,  but  not  com- 
er* Madeira?  pact,  green,  washed  with  red  at  the  top.  When 
grown  in  winter,  or  in  cool,  moist  weather,  the 
plants  will  measure  a  foot  in  diameter,  and  weigh  nearly  a 
pound.  The  seeds  are  white. 

It  is  quite  brittle,  though  not  remarkable  for  tenderness 
of  texture ;    hardy ;    succeeds   well   when   grown    in    cold  - 
weather,  and  remains  long  in  head  before  shooting  up  to 
seed.     Season,  the    same  with   that  of  the  Green  Winter 
Cabbage. 


Malta  or  ice  In  its  general  character,  this  variety  resem- 
ICE  cos.  DRUM-  bles  the  White  Silesian.  The  head  is  remarka- 
HBcrBBAGE!TE  bly  large,  somewhat  flattened,  compact,  pale 


LETTUCE.  201 

green  without,  and  white  at  the  centre.  The  extreme 
diameter  of  a  full-grown  plant  is  sixteen  inches,  and  the 
weight  from  twenty  to  twenty-four  ounces.  The  seeds  are 
white. 

The  variety  heads  readily,  blanches  naturally,  and  is 
crisp,  tender,  and  well  flavored.  It  is  hardy,  but  not  early, 
and  remains  long  in  head  without  running  to  seed. 

It  is  extensively  cultivated  in  England,  and  in  some  locali- 
ties succeeds  better,  and  is  of  finer  quality,  than  the  White 
Silesian  or  Marseilles  Cabbage.  The  name  is  derived  from 
the  glazed  or  polished  surface  of  the  leaves. 

Plant  dwarfish  ;  head  of  large  size,  round,      Neapolitan, 
regularly  formed,  solid,  — when  in  perfection,          ABAQ«.  AI 
resembling  a  well-developed  cabbage.     If  well 
grown,  the  plants  will  measure  sixteen  inches  in  diameter, 
and   weigh   from   twenty   to    twenty-four    ounces.       Seeds 
white. 

The  Neapolitan  Lettuce  blanches  naturally,  is  well 
flavored,  and  so  slow  in  the  development  of  its  flower-stalk, 
that  the  heads  are  sometimes  artificially  divided  at  the  top 
to  facilitate  its  growth,  and  to  secure  the  seeds,  a  supply  of 
which  is  always  obtained  with  difficulty,  as,  aside  from  the 
tardiness  of  the  plant  in  flowering,  the  yield  is  never  abun- 
dant. 

It  is  riot  so  good  for  forcing  as  many  others,  and  must  be 
classed  as  a  summer  rather  than  as  a  winter  variety. 

A  variety  of  medium  size,  with  a  round,     Palatine.  Vil. 

,  -ill  i        '  i  -i       BBOWN  CABBAGE. 

somewhat  depressed  head,  stained  with  red 

about  the  top.     Extreme  diameter  of  the  plant,  ten  or  eleven 

inches  ;  weight  twelve  ounces.     The  seeds  are  black. 

It  is  quite  brittle  ;  of  excellent  flavor ;  yields  a  large 
quantity  of  salad  in  proportion  to  its  size  ;  flourishes  well  at 
all  seasons,  even  during  winter ;  and  must  be  classed  as  one 
of  the  best,  and  recommended  for  general  cultivation. 


202  SALAD  PLANTS. 

Stone  Ten-  Plant  quite  small,  with  a  uniformly  green, 
nis-ball.  VU.  reguiar?  soiia  head,  all  of  the  leaves  to  the  heart 
being  strongly  wrinkled  and  coarsely  blistered.  Summer- 
grown  plants  measure  six  or  seven  inches  in  diameter,  and 
weigh  three  ounces.  When  grown  early  or  late  in  the  sea- 
son, or  under  the  influence  of  cool  and  moist  weather,  the 
plants  attain  a  larger  size,  often  measuring  nine  or  ten  inches 
in  diameter,  and  weighing  eight  ounces.  The  seeds  are 
black. 

The  Stone  Tennis-ball  hearts  well,  is  of  excellent  quality, 
and,  in  proportion  to  its  size,  yields  a  large  quantity  of  salad. 
It  retains  its  head  a  long  period,  even  in  warm  weather, 
without  shooting  up  to  seed ;  and,  as  most  of  the  leaves  of 
the  plant  are  embraced  in  the  head,  it  occupies  but  a  small 
space  of  ground  in  cultivation.  Hardy  and  early. 

Summer  Foliage  pale  yellowish-green  ;  head  of  me- 

LAKOE  WHITE      dium  size,  round,  somewhat  flattened,  firm, 

CABBAGE.  KOYAL 

CABBAGE.         and  close.      Ihe   entire  diameter   of   a  well- 

Vil 

grown  plant  is  twelve  inches,  and  the  weight 
from  ten  to  twelve  ounces.     The  seeds  are  white. 

It  is  one  of  the  best  sorts  for  summer  cultivation,  as  it  not 
only  forms  its  head  readily  in  warm  and  dry  weather,  but 
remains  long  in  head  before  running  to  flower.  For  forcing, 
or  for  sowing  early  in  the  season,  some  other  varieties  would 
succeed  better.  Though  sometimes  slightly  bitter,  it  is 
>  crisp,  tender  in  texture,  appears  to  be  adapted  to  our  climate, 
and  is  recommended  for  cultivation. 


Tennis-ball.          One  of  the  oldest  and  most  esteemed  of  the 
BUTTON.  CAP'U-     Cabbage  Lettuces.    The  head  is  below  medium 

CHIN.    HARDY  ° 

HAMMEKSMITH.      size,  dark  green,  very  solid  if  grown  in  cool 
weather,  but  often  loose  and  open-hearted  if 
cultivated  during  the  summer  months.     The'  seeds  of  the 
genuine  variety  are  black. 


LETTUCE.  '    203 

The  Tennis-ball  Lettuce  is  remarkable  for  its  extreme 
hardiness.  Winter-grown  plants,  or  those  raised  in  cool, 
moist  weather,  will  measure  ten  inches  in  diameter,  and 
weigh  eight  ounces  ;  while  those  raised  under  opposite  con- 
ditions rarely  exceed  seven  or  eight  inches  in  diameter,  or 
weigh  more  than  four  or  five  ounces. 

It  is  slow  in  running  to  seed,  and  the  head  blanches  white 
and  tender.  "  It  requires  little  room  in  frames  in  winter, 
and  yields  a  great  return  in  spring,  as  almost  the  whole 
plant  is  eatable."  A  large  Cabbage  Lettuce,  tinted  with 
brown  about  the  head,  is  erroneously  known  in  some  lo- 
calities as  the  "  Tennis-ball." 


Similar  to  the  Imperial  Head  ;  the  principal         Turkey 
if  not  only  difference  consisting  in  the  color  of 
the  seeds,  which  are  black. 


Head  pale  yellowish-green,  large,  long,  and       Versailles 

Vil. 
SUGAR  LETTUCE. 


compactly  formed.     When  in  its  greatest  per- 


fection,   the    extreme    diameter  of  the  whole 

plant  is  fourteen  inches,  and  its  weight  twelve  or  fourteen 

ounces.     The  seeds  are  white. 

This  variety  forms  its  head  quickly  and  uniformly ;  cab- 
bages white  and  crisp ;  is  slow  in  shooting  up  to  seed ; 
flourishes  in  almost  every  description  of  soil,  and  at  all 
seasons,  except  perhaps  in  extreme  cold  ;  and,  though  some- 
times slightly  bitter,  is  tender,  and  of  good  quality. 

With  the  exception  of  its  paler  color,  jt  resembles  the 
Neapolitan.  It  is  one  of  the  best  of  all  varieties  for  sum- 
mer cultivation. 


An  excellent  early  and  hardy  variety.     The       Victoria  or 
head  is  of  medium  size,  tinted  or  washed  with       dered.    Vil. 
red  at  the  top,  round  and  compact ;  the  leaves 
are   large,    yellowish-green,    wrinkled,    and   blistered.     If 
grown  in  summer,  the  plants  measure  eight  or  nine  inches 


204  SALAD  PLANTS. 

^ 

in  diameter,  and  weigh  four  ounces.  In  cool  weather,  the 
plants  attain  a  diameter  of  twelve  inches,  and  weigh  from 
ten  to  twelve  ounces.  The  seeds  are  white. 

The  Victoria  Lettuce  is  larger  than  the  Tennis-ball,  heads 
freely,  and  is  crisp  and  well  flavored.  When  sown  in  sum- 
mer, it  soon  runs  to  flower  ;  but,  in  cool  weather,  the  heads 
are  well  retained. 

"White  Qotte,        A  small,  low-growing,  yellowish-green  cab- 
(Bed?)k"B'f.d"    bage-lettuce,  with  a  loose,  open  head.     The 
plants  rarely  measure  more  than  six  inches  in 
their  full  diameter,  or  weigh  above  four  ounces. 

It  is  one  of  the  earliest  of  all  the  lettuces  ;  crisp,  of  good 
flavor,  and  well  adapted  for  forcing,  or  for  frame  culture. 
Besides  the  distinction  in  the  color  of  the  seeds,  it  differs 
from  the  White-seeded  White  Gotte  in  its  smaller  and  more 
loosely  formed  heads. 

"White  Gotte,  This  variety  has  a  small,  long,  firm,  and 
seeded.)  vil.  close  head,  and  is  uniformly  of  a  yellowish- 

WHITE  TENNIS-  .^         ,          .        P  „    ,. 

BALL.  green  color.     Ihe  plant  is  01  small  dimensions, 

and  rarely  measures  more  than  six  or  seven  inches  in  di- 
ameter, or  weighs  above  three  ounces.  The  variety  is  early, 
crisp,  and  well  flavored,  but  soon  runs  to  seed,  and  is  much 
better  adapted  for  growing  in  winter,  or  for  forcing,  than 
for  cultivation  in  the  summer  months. 


"White  Sile-  One  of  the  largest  of  the  cabbage-lettuces. 
WM?e(Bata-  Head  golden-green,  tinted  with  brownish-red 
D  cVs-  about  the  top,  regularly,  but  not  compactly 


BDKUMH^!D?E  formed.  The  exterior  leaves  are  large  and 
broad,  yellowish-green  bordered  with  brown, 
wrinkled,  and  coarsely  blistered.  When  well  grown,  the 
entire  diameter  of  the  plant  is  eighteen  inches,  and  its 
weight  twenty  ounces.  The  seeds  are  white. 


LETTUCE. 


205 


This  variety  appears  to  be  adapted  to  all  seasons,  is 
hardy,  retains  its  head  well,  withstands  heat  and  drought, 
blanches  white  and  crisp, 
and  is  of  excellent  flavor. 
It  succeeds  well  in  frames, 
but,  on  account  of  its 
large  size,  is  not  a  profit- 
able sort  for  forcing. 

A  variety  known  as  the 
"  Tennis-ball"  in  some  lo- 
calities much  resembles  White  Sileaian  Lettuce. 

this  ;    and   the    ' '  Boston 

Cabbage  "  of  New  England,  if  not  identical,  seems  to  be  but 

an  improved  form  of  the  White  Silesian. 


Head    of    medium    size,    yellowish-green,      "White  Stone 
stained   with,  brownish-red,   firm   and    solid. 
When  fully  developed,  the  entire  diameter  of  the  plant  .is 
fourteen  inches,  and  its  weight  sixteen  ounces.     The  seeds 
are  white. 

This  Lettuce  is  brittle,  of  tender  texture  and  good  quality, 
though  it  is  sometimes  slightly  bitter.  It  is  hardy,  heads 
readily,  is  slow  in  running  to  flower,  succeeds  well  in  warm 
and  dry  weather,  and  is  also  well  adapted  for  frame  culture 
or  for  forcing. 


Head  of  medium  size,  yellowish-green  varie- 
gated with  red,  rounded  at  the  top,  and  taper- 


Yellow- 
seeded 
Brown 

,       ,  ,          Dutoh.     Vil. 

ing  to  a  point  at  the  base ;   compact ;   seeds      WHITE  DUTCH. 

AMERICAN 
yellOW.  BROWN  DUTCH. 

A  half-early  sort,  of  good  quality,  hardy,  and  well  adapted 
for  winter  culture,  or  for  sowing  early  in  spring.  It  some- 
what resembles  the  Black-seeded  Brown  Dutch  ;  but,  apart 
from  the  difference  in  the  color  of  the  seeds,  its  foliage  is 
more  blistered,  and  more  colored  with  red,  and  the  plant 


206  SALAD    PLANTS. 

i 

produces  numerous  sprouts,  or  shoots,  about  the  base  of  the 
head. 

Cos  Lettuces. — These  are  quite  distinct  from  the  cabbage- 
lettuces  before  described.  The  heads  are  long,  erect,  largest 
at  the  top,  and  taper  towards  the  root,  —  the  exterior  leaves 
clasping  or  coving  over  and  around  the  head  in  the  man- 
ner of  a  hood,  or  cowl.  As  a  class,  they  are  remarkable 
for  hardiness  and  vigor ;  but  the  midribs  and  nerves  of  the 
leaves  are  coarse  and  hard,  and  most  of  the  kinds  will  be 
found  inferior  to  the  cabbage-lettuces  in  crispness  and  flavor. 
They  are  ill  adapted  for  cultivation  in  dry  and  hot  weather, 
and  attain  their  greatest  perfection  only  when  grown  in 
spring  or  autumn,  or  in  cool  and  humid  seasons. 

Varieties :  — 

Alphangeor          In  the  form  of  the  head,  and  in  its  general 
(Black-     '    character,  this  variety  resembles  the  White- 
seeded.     Both  of  the  sorts  are  remarkable  for 
size,  for  hardiness,  and  healthy  habit,  for  the  length  of  time 
they  remain  in  head  before  running  to  seed,   and  for  the 
brittle  and  tender  character  of  the  ribs  and  nerves  of  the 
leaves. 

Besides  the  difference  in  the  color  of  the  seeds,  the  head 
of  this  variety  is  smaller,  and  the  foliage  paler,  than  that  of 
the  White-seeded. 


Alphange  or          Head  large,  long,  not  compact,  and  forming 
Florence  Cos,  .       fe   '  .  F 

("White-         weH  only  when  the  exterior  leaves  are  tied 

M!^? Bora'    looselv  together.     The  midribs  and  nerves  of 
Cos-  the  leaves  are  large,  but  brittle,  and  of  tender 

texture.     A  well-grown  plant  will  weigh  twelve  ounces. 

It  is  ten  or  twelve  days  later  than  the  Green  Paris  Cos, 
retains  its  head  well,  is  hardy  and  of  healthy  habit,  but 
is  deficient  in  flavor,  and  inferior  to  either  of  the  Paris 
sorts. 


LETTUCE.  207 

• 

This  variety  has  much  merit  as  a  hardy.      Bath  Green 
,  .  Cos.    Jfc/n*. 

winter,  green  sort,  and  is  nearly  related  to  the 

Brown  Cos.  It  is,  however,  less  brown  on  the  outer  leaves  ; 
and,  while  that  has  white  seeds,  the  seeds  of  this  variety  are 
black.  Hence  there  are  found,  upon  the  catalogues  of  seeds- 
men, Black-seeded  Bath,  or  Brown  Cos,  and  White-seeded 
Bath,  or  Brown  Cos  ;  the  latter  seeming  to  be  the  hardiest, 
while  the  former  appears  to  be  the  best. 

This  is  one  of  the  oldest  of  the  Cos  Lettuces,  Brown  Cos. 
and  considered  the  hardiest  of  the  class.  The 
head  is  of  large  size,  pointed,  not  compact,  and  requires  to 
be  tied  in  order  to  obtain  it  in  its  greatest  perfection ;  the 
leaves  are  of  a  copper-green  color,  stiff  and  firm,  toothed  and 
blistered  ;  the  seeds  are  white. 

The  Brown  Cos  blanches  white  and  tender,  and  is  ex- 
ceedingly crisp  and  well  flavored ;  but  the  dark,  brownish 
color  of  the  exterior  leaves  is  deemed  an  objection,  and  it  is 
often  displaced  by  really  inferior  varieties.  In  weight  and 
measurement,  it  differs  little  from  the  Green  Paris  Cos. 
Extensively  cultrvated  and  much  esteemed  in  England. 

Head  of  the  form  of  an  inverted  cone  ;  green ,        Gray  Paris 

Cos      Vil 
with  a  grayish  tone  about  the  top  ;   compact, 

and  forming  well  without  tying.  The  exterior  leaves  are 
numerous,  deep  green,  erect,  firm,  and  prominently  blistered. 
The  full  diameter  of  the  plant  is  nearly  twelve  inches,  and 
its  weight  twenty  ounces.  The  seeds  are  white. 

The  Gray  Paris  Cos  is  brittle,  and  of  tender  texture,  but 
is  considered  inferior  to  the  other  Paris  Cos  sorts,  and  is 
but  little  cultivated. 


Head    inversely   conical,   compact ;    leaves     Green  Paris 
deep  green,  erect,  firm,  hooded  or  cowl-formed        KENSINGTON 

j        ,  |  ,  ,  .  Cos.    SUTTON'S 

towards  the  ends,  and  serrated  on  the  margin  :       SUFKKB  GKEEN 

Cos.    WKLLINQ- 

the  ribs  and  nerves  are  large  and  prominent.      TON-  J^A°KYOB.FINK 


208  SALAD  PLANTS. 

When  full  grown,  the  entire  diameter  of  the  plant  is  fifteen 
or  sixteen  inches,  and  its  weight  twenty-four  ounces.  The 
seeds  are  white. 

It  is  considered  one  of  the  best  of  the  Gos  Lettuces,  and, 
though  not  so  hardy  as  the  Brown  Cos,  is  a  good  variety  for 
forcing,  and  furnishes  a  tender,  well-flavored  head  during 
summer.  Whether  for  spring,  summer,  or  autumn,  it  is  an 
excellent  sort.  It  attains  a  large  size,  is  of  a  fine  green 
color,  and,  "  from  the  manner  in  which  the  outer  leaves 
cove  over  the  interior  ones,  blanches  well  without  having  to 
be  tied  together." 

It  has  a  tender,  brittle  leaf;  is  some  days  earlier  than 
the  White  Paris  ;  and  is  the  principal  variety  employed 
by  the  market  -  gardeners  of  Paris  for  cultivating  under 
glass. 

Green  "Win-  Head  elongated,  somewhat  of  the  form  of 
terCos.  Vil.  .  ,. 

the   preceding  variety  ;    deep  green,  and  not 

forming  well,  unless  the  exterior  leaves  are  tied  together  at 
the  tips.  The  seeds  are  black. 

It  blanches  well  ;  but  the  ribs  and  nerves  of  the  leaves  are 
somewhat  coarse  and  hard.  Well  adapted  to  winter  cul- 
ture, but,  as  a  summer  lettuce,  of  little  value. 


White  Paris         The  head  of  this  variety  has  the  form  of  the 
Vil.    Mdnt.      Green  Paris,  and  blanches  well  without  tying. 
DO         "E     The  extreme  diameter  of  the  entire  plant,  when 


SUPERB  WHITE 

well  grown,  is  fourteen  inches,  and  its  weight 
nearly  twenty-four  ounces.     The  seeds  are  white. 

This  is  the  sort  most  generally  grown  by  the  London 
market-gardeners,  millions  of  it  being  produced  annually 
within  a  few  miles  of  London  alone  ;  and  it  has  been  adopted 
almost  exclusively  by  the  gardeners  of  Paris  for  cultivation 
in  the  open  air.  Next  to  the  Green  Paris  Cos,  this  is  the 
best,  the  largest,  and  the  longest  in  running  to  seed,  of  all 
the  summer  lettuces.  It  is  tender,  brittle,  and  mild  fla- 


MUSTARD.  209 

vored,  less  hardy,  and  a  few  days  later,  than  the  Green  Paris 

Cos. 


MUSTARD. 

Black  Mustard.  —  Brown  Mustard.  —  Red  Mustard. — 
Sinapis  nigra. 

Black  Mustard  is  a  hardy,  annual  plant,  introduced  from 
Europe.  In  some  localities,  it  grows  naturally  in  great 
abundance,  and  is  regarded  as  a  troublesome  weed.  The 
seeds  —  which  furnish  the  common  table  mustard  —  are 
small,  round,  brownish-black,  and  retain  their  germinative 
powers  many  years.  Nearly  eighteen  thousand  are  con- 
tained in  an  ounce. 

Propagation  and  Cultivation.  —  It  is  raised  from  seeds, 
four  quarts  of  which  will  be  required  for  sowing  an  acre. 
It  is  sometimes  grown  in  the  vegetable  garden,  but  is  gener- 
ally cultivated  in  fields  for  its  seeds,  which,  as  before  re- 
marked, furnish  the  common  table  mustard.  The  sowing 
is  usually  made  from  the  middle  of  April  to  the  middle  of 
May.  After  making  the  surface  of  the  ground  fine  and 
smooth,  sow  broadcast,  or  thinly  in  shallow  drills  fourteen 
or  fifteen  inches  apart ;  cultivate  during  the  season  in  the 
usual  manner,  and  in  August  the  crop  will  be  ready  for 
harvesting.  Cut  the  stalks  at  the  ground  before  the  pods 
shed  their  seeds,  and  spread  in  a  light  and  airy  situation 
till  they  are  sufficiently  dried  for  threshing. 

When  grown  for  salad  in  the  vegetable  garden,  it  should 
be  sown,  and  cut  for  use,  as  directed  for  White  Mustard. 

Use.  — Besides  the  use  of  the  flour  of  the  seeds  as  a  con- 
diment, the  seed-leaves  are  used  as  salad  in  the  manner  of 
those  of  the  White  species ;  and  the  young  plants,  cut  to  the 
ground,  are  used  as  spring  greens,  either  boiled  alone  or 
mixed  with  Spinach. 

14 


210  SALAD  PLANTS. 

White  Mus-  White  Mustard  is  a  hardy  annual,  intro- 
SINAPIS  ALBA,  duced  from  Europe,  and  occasionally  found 
growing  spontaneously  in  the  vicinity  of  fields 
and  gardens  where  it  has  been  once  cultivated.  The  stem 
is  three  feet  and  upwards  in  height ;  the  leaves  are  large, 
deeply  lobed,  and  of  a  rich  deep-green  color  ;  the  flowers  are 
large,  yellow,  produced  in  loose,  terminal  spikes  ;  the  seeds 
are  yellow,  much  larger  than  those  of  the  preceding  species, 
and  retain  their  vitality  five  years.  Seventy-five  hundred 
are  contained  in  an  ounce. 

Propagation.  — White  Mustard  is'always  raised  from  seeds, 
four  quarts  of  which  will  be  necessary  for  seeding  an  acre. 
When  grown  for  salad,  an  ounce  will  sow  forty  feet  of  drill. 

Cultivation.  —  When  cultivated  in  the  vegetable  garden 
for  salad  or  greens,  the  first  sowing  may  be  made  as  early 
in  the  season  as  the  frost  will  admit.  Sow  the  seeds  thickly, 
in  drills  eight  or  ten  inches  apart,  and  cover  half  an  inch 
deep  with  fine  mould. 

The  plants  should  be  cut  for  use  while  in  the  seed-leaf : 
when  much  developed,  they  become  strong,  rank,  and  ill- 
flavored. 

For  a  succession,  a  small  sowing  may  be  made  every  week 
until  September. 

In  field-culture,  the  seeds  are  sometimes  sown  broadcast ; 
but  the  more  common  method  is  to  sow  in  drills  fifteen  or 
eighteen  inches  apart.  When  the  crop  is  ready  for  harvest- 
ing, the  plants  are  cut  to  the  ground,  and  stored  and  threshed 
as  directed  for  Black  Mustard. 

Use.  —  The  plants,  before  the  development  of  the  rough 
leaves,  are  used  as  salad :  when  more  advanced,  they  are 
boiled  and  eaten  as  Spinach.  The  flour  of  the  seeds  fur- 
nishes a  table  mustard  of  good  quality,  though  the  seeds  of 
the  Black  species  possess  greater  piquancy,  and  are  generally 
employed  for  the  purpose.  The  seeds  of  both  species  are 
much  used  in  medicine,  and  are  considered  equally  efficacious. 


CHAPTER  IX. 

OLERACEOUS  PLANTS. 


Balm.  —  Basil.  —  Caraway.  —  Coriander.  —  Lavender.  —  Marjoram. 
Parsley.  —  Rosemary.  —  Sage.  —  Savory.  —  Spearmint.  —  Thyme. 


BALM. 

Melissa  qfficinalis. 

A  HARDY,  perennial  plant,  from  the  south  of  Europe. 
The  stalk  is  four-sided,  branching,  and  from  two  to 
three  feet  high  ;  leaves  opposite,  in  pairs,  ovate,  toothed  on 
the  borders ;  the  flowers  are  small,  nearly  white,  pro- 
duced in  spikes,  or  clusters,  at  or  near  the  top  of  the  plant. 
The  seeds  are  quite  small,  and  retain  their  variety  two 
years. 

Soil,  Propagation,  and  Culture.  —  Any  warm,  mellow, 
garden  soil  is  suited  to  its  growth.  It  is  generally  propa- 
gated by  dividing  the  roots,  which  may  be  done  either  in 
spring  or  in  autumn.  After  thoroughly  stirring  the  soil,  set 
the  roots  in  rows  fifteen  inches  apart,  and  a  foot  apart  in  the 
rows.  Under  good  management,  the  plants  will  soon  com- 
pletely cover  the  surface  of  the  ground,  and  the  bed  will  not 
need  renewal  for  many  years. 

Gathering.  — •  If  required  for  drying,  the  plants  should  be 
cut  as  they  come  into  flower,  separating  the  stems  at  the 
surface  of  the  ground.  They  should  not  be  exposed  to  the 
sun  in  drying,  but  spread  in  an  airy,  shady  place,  and 
allowed  to  dry  gradually.  The  leaves,  in  their  green  state, 

211 


212  OLERACEOUS   PLANTS. 

may  be  taken  directly  from  the  plants  as  they  are  required 
for  use. 

Use.  —  The  plant  has  a  pleasant,  lemon-like  odor,  an 
agreeable,  aromatic  taste,  and,  in  flavoring  certain  dishes,  is 
used  as  a  substitute  for  Lemon  Thyme.  It  is  beneficial  in 
hemorrhage,  and  other  diseases  of  the  lungs ;  and,  in  the 
form  of  tea,  constitutes  a  cooling  and  grateful  diluent  in 
fevers.  A  mixture  of  balm  and  honey,  or  sugar,  is  some- 
times applied  to  the  interior  of  beehives,  just  previous  to 
receiving  the  swarm,  for  the  purpose  of  "  attaching  the 
colony  to  its  new  settlement." 


BASIL. 

Ocymum. 

There  are  two  species  of  Basil  cultivated  in  gardens  ;  viz., 
the  Common  Sweet  Basil  (  0.  basilicum)  and  the  Small  Bush 
Basil  (0.  minimum).  Of  the  Common  Sweet  Basil,  there 
are  three  varieties  ;  and  of  the  Bush  Basil,  two  varieties. 
They  are  all  annuals,  and  are  grown  from  seeds,  which 
are  black,  small,  oblong,  and  retain  their  vitality  from  six 
to  ten  years. 


SweetUIBasil  Stem  from  a  foot  to  a  foot  and  a  half  in 


height  ;  leaves  green,  ovate,  sharply  pointed  ; 

flowers  white,  in  whorls  at  the  extremities  of 
the  stems  and  branches.  The  whole  plant,  when  bruised,  is 
highly  aromatic,  having  the  odor  and  flavor  of  cloves. 

Varieties  :  — 

Purple  Basil.  Leaves  and  flowers  purple.  When  grown 
in  sunny  situations,  the  leaf-stems  and  young 
branches  are  also  purple.  In  other  respects,  the  variety  is 
similar  to  the  Common  Sweet  Basil.  Its  properties  and 
uses  are  the  same. 


CARAWAY.  213 

The  leaves  of  this  variety  are  large,  pale         Lettuce- 

•   11   j        j  i_v  j  vi        u  ^      leaved  BasU. 

green,  wrinkled  and  blistered  like  those  ot  yii. 

some  kinds  of  lettuce  ;  whence  the  name.     It 

resembles  the  foregoing  varieties  in  taste  and  odor,  and  is 

used  for  the  same  purpose. 


The  Bush  Basils  are  small,  low-growing,     Bush   Basil. 
-anching  plants,  and  are  propagated  ai 
tivated  like  the  Common  Sweet  Basil. 


branching  plants,  and  are  propagated  and  cul-    c 


Stem  eight  inches  high  ;  leaves  small,  green.       Green  Bush 
.        -  ,  .  -ii-ii  Basil.      Vil. 

oval ;    flowers    white,    produced    in   whorls 

about  the  upper  portion  of  the  principal  stalk  and  towards 
the  extremities  of  the  branches. 


Leaves  purple.     In  other  respects,  similar     Purple  Bush 
.,      «  £     ,    ^     .,  Basil.     Vil. 

to  the  Careen  Bush  Basil. 

Use,  —  The  leaves  and  young  branches  have  a  strong, 
clove-like  taste  and  odor,  and  are  used  in  highly-seasoned 
soups  and  meats.  They  are  also  sometimes  added  to  salads. 
For  winter  use,  the  stalks  are  cut  while  in  flower,  dried, 
powdered,  and  preserved,  like  other  pot-herbs. 


CARAWAY. 

Carum  carui. 

The  Common  Caraway  is  a  hardy,  biennial  plant ;  a  na- 
tive of  various  parts  of  Europe,  and,  to  a  considerable  ex- 
tent, naturalized  in  this  country.  The  flower-stalks  are 
about  two  feet  and  a  half  in  height.  The  flowers  are  small, 
white,  and  produced  in  umbels  at  the  ends  of  the  branches ; 
the  seeds,  which  ripen  quite  early  in  the  season,  are  of  a 
clear  olive-brown  color,  and  pleasant,  aromatic  flavor  and 
odor.  Nearly  eight  thousand  five  hundred  seeds  are  con- 
tained in  an  ounce,  and  they  retain  their  vitality  three  years. 


214  OLERACEOUS  PLANTS. 

Soil  and  Cultivation.  —  Caraway  is  one  of  the  hardiest 
of  plants,  and  succeeds  well  in  almost  any  soil  or  situation. 
In  the  coldest  parts  of  the  United  States,  and  even  in  the 
Canadas,  it  is  naturalized  to  such  an  extent  about  fields  and 
mowing-lands,  as  to  be  obtained  in  great  abundance  for  the 
mere  labor  of  cutting  up  the  plants  as  the  ripening  of  the 
seeds  takes  place. 

When  cultivated,  the  sowing  may  be  made  in  April  or 
May ;  but,  if  sown  just  after  ripening,  the  seeds,  not  only 
vegetate  with  greater  certainty,  but  the  plants  often  flower 
the  ensuing  season,  thus  saving  a  summer's  growth.  Sow  in 
drills  twelve  or  fifteen  inches  apart,  cover  half  an  inch  deep, 
and,  when  the  plants  are  well  up,  thin  to  six  or  eight  inches 
apart. 

Use.  —  It  is  principally  cultivated  for  its  seeds,  which  con- 
stitute an  article  of  some  commercial  importance  ;  a  large 
proportion,  however,  of  the  consumption  in  this  country  is 
supplied  by  importation  from  Europe.  They  are  exten- 
sively employed  by  confectioners,  and  for  distillation.  They 
are  also  mixed  in  cake,  and,  by  the  Dutch,  introduced  into 
cheese. 

It  is  sometimes  cultivated  for  its  young  leaves,  which  are 
used  in  soups  and  salads,  or  as  a  pot-herb,  like  Parsley. 
The  roots  are  boiled  in  the  manner  of  the  Carrot  or  Parsnip, 
and  by  some  are  preferred  to  these  vegetables,  the  flavor 
being  considered  pleasant  and  delicate. 

There  are  no  described  varieties. 


CORIANDER— Law. 

Coriandrum  sativum. 

A  hardy  annual,  supposed  to  have  been  introduced  from 
the  south  of  Europe,  but  now  naturalized  in  almost  all  tem- 
perate climates  where  it  has  once  been  cultivated. 


CORIANDER.  —  LA  VENDER.  215 

Stem  two  feet  in  height,  generally  erect,  but,  as  the  seeds 
approach  maturity,  often  acquiring  a  drooping  habit.  The 
flowers  are  white ;  the  seeds  are  globular,  an  eighth  of  an 
inch  in  diameter,  of  a  yellowish-brown  color,  with  a  warm, 
pleasant,  aromatic  taste :  they  become  quite  light  and  hol- 
low by  age,  and  are  often  aifected  by  insects  in  the  manner 
of  seed-peas.  Though  they  will  sometimes  vegetate  when 
kept  for  a  longer  period,  they  are  not  considered  good  when 
more  than  two  years  old.  * 

Propagation  and  Cultivation.  —  Like  all  annuals,  it  is 
propagated  from  seed,  which  should  be  sown  in  April  or 
May.  Sow  in  drills  made  fourteen  or  sixteen  inches  asun- 
der, and  three-fourths  of  an  inch  in  depth,  and  thin  to  nine 
inches  in  the  rows.  It  soon  runs  to  flower  and  seed,  and 
will  be  ready  for  harvesting  in  July  or  August. 

Use.  —  It  is  generally  cultivated  for  its  seeds,  which  are 
used  to  a  considerable  extent  by  druggists,  confectioners,  and 
distillers.  In  the  garden,  it  is  sometimes  sown  for  its  leaves, 
which  are  used  in  soups  and  salads ;  but,  when  so  required, 
a  sowing  should  be  made  at  intervals  of  three  or  four 
weeks. 

There  are  no  varieties. 


LAVENDER. 

Lavendula  spica. 

Lavender  is  a  hardy,  low-growing,  shrubby  plant,  origi- 
nally from  the  south  of  Europe.  There  are  three  varieties  ; 
and  they  may  be  propagated  from  seeds  by  dividing  the 
roots,  or  by  slips,  or  cuttings. 

The  seeds  are  sown  in  April  or  May.  Make  the  surface 
of  the  soil  light  and  smooth,  and  sow  the  seeds  in  very  shal- 
low drills  six  inches  apart.  When  the  seedlings  are  two  or 


216  OLEKACEOVS  PLANTS. 

three  inches  high,  transplant  them  in  rows  two  feet  apart, 
and  a  foot  apart  in  the  rows. 

The  slips,  or  cuttings,  are  set  in  April,  two-thirds  of  the 
length  in  the  soil,  and  in  rows,  as  directed  for  transplanting 
seedlings.  Shade  them  for  a  few  days,  until  they  have  taken 
root ;  after  which,  little  care  will  be  required  beyond  the 
ordinary  form  of  cultivation. 

The  roots  may  be  divided  either  in  spring  or  autumn. 
Though  Lavender  grows  most  luxuriantly  in  rich  soil,  the 
plants  are  more  highly  aromatic,  and  less  liable  to  injury 
from  severe  weather,  when  grown  in  light,  warm,  and 
gravelly  situations. 

Use.  —  Lavender  is  sometimes  used  as  a  pot-herb,  "  but  is 
more  esteemed  for  the  distilled  water  which  bears  its  name, 
and  which,  together  with  the  oil,  is  obtained  in  the  greatest 
proportion  from  the  flower-spikes  which  have  been  gathered 
in  dry  weather,  and  just  before  the  flowers  are  fully  expand- 
ed. The  oil  of  lavender  is  obtained  in  the  ratio  of  an  ounce 
to  sixty  ounces  of  dried  flowers."  —  Law. 

In  the  neighborhood  of  Mitcham,  in  Surrey,  England, 
upwards  of  two  hundred  acres  are  occupied  with  Lavender 
alone. 

Varieties :  — 
Broad-leaved  Compared  with  the  Common  Lavender, 

La*S§?er"         *^e  branches  of  this  variety  are  shorter,  more 
SPIKE  LAVENDEB.       sturdy,  and  thicker  set  with  leaves  ;  the  latter 
being  short  and  broad. 

The  Broad-leaved  Lavender  rarely  blossoms  ;  but,  when 
this  occurs,  the  leaves  of  the  flower-stalk  are  differently 
formed  from  those  of  the  lower  part  of  the  plant,  and  some- 
what resemble  those  of  the  Common  variety.  The  stalks  are 
taller,  the  spikes  lower  and  looser,  and  the  flowers  smaller, 
than  those  of  the  last  named. 

The  plant  is  very  fragrant,  but  inferior  to  the  Blue- 
flowering,  particularly  for  distillation. 


MARJORAM.  217 

A  shrubby,  thickly  branched  plant,  from        Common  or 

J  ...  -        Blue-flowering 

a  toot  to  upwards  ot  three  feet  high,  accord-         Lavender. 

,,          -i       ,1  j  fA.         n   -i_  -I    •  NARROW-LEAVED 

ing  to  the  depth  and  quality  01  the  soil  in      BLUE-FLOWERING. 
which  it  is  cultivated.   The  leaves  are  oppo- 
site, long,  and  narrow ;  flowers  blue  or  purple,  in  spikes. 

The  whole  plant  is  remarkably  aromatic  ;  but  the  flowers 
have  this  property  in  a  greater  degree  than  the  foliage  or 
branches.  The  plants  are  in  perfection  in  July  and  August, 
and  are  cut  for  drying  or  distillation  close  to  the  stem,  as  the 
blossoms  on  the  lower  part  of  the  spikes  begin  to  change  to 
a  brown  color. 

There  is  a  variety  with  white  flowers ;  but  it  is  more 
tender  than  the  Blue-flowering,  and  is  not  so  generally  cul- 
tivated. Its  properties  and  uses  are  the  same. 


MARJORAM. 

Origanum. 

A  perennial  species,  with  a  shrubby,  four-      Common  Mar- 
•sided  stem    a  foot  and  a  half   high ;    the       OBIOANU^VUL- 
leaves    somewhat    resemble    those    of  the 
Sweet  Marjoram ;  the  flowers  are  pale  red,  or  flesh-colored, 
and  produced  in  rounded,  terminal  spikes  ;  the  plants  blos- 
som in  July  and  August,  and  the  seeds  ripen  in  September. 

Propagation  and  Culture.  —  It  may  be  grown  from  seeds, 
but  is  generally  propagated  by  dividing  the  roots,  either  in 
spring  or  autumn.  Set  them  in  a  dry  and  warm  situation, 
in  rows  fifteen  inches  apart,  and  ten  or  twelve  inches  from 
plant  to  plant  in  the  rows. 

There  is  a  variety  with  white  flowers,  and  another  with 
variegated  foliage. 

Use.  —  The  young  shoots,  cut  at  the  time  of  flowering, 
and  dried  in  the  shade,  are  used  as  Sweet  Marjoram  for 
seasoning  soups  and  meats.  The  whole  plant  is  highly 
aromatic. 


218  OLERACEOUS  PLANTS. 

Sweet   Marjo-          Sweet  Marjoram  is  a  native  of  Portugal. 
KNOTTED  MARJO-      Though  a  biennial,  it  is  always  treated  as  an 

BAM.     ORIGANUM  .     . 

MAJOBANA.  annual,  as  it  is  not  sufficiently  hardy  to  with- 

stand the  winters  of  the  Middle  or  Northern 
States  in  the  open  ground.  The  plant  is  of  low  growth, 
with  a  branching  stem,  and  oval  or  rounded  leaves.  rJ£he 
flowers,  which  appear  in  July  and  August,  are  of  a  purplish 
color,  and  produced  in  compact  clusters,  or  heads,  resem- 
bling knots ;  whence  the  term  "  Knotted  Marjoram "  of 
many  localities.  The  seeds  are  brown,  exceedingly  small, 
and  retain  their  germinative  properties  three  years. 

Sowing  and  Cultivation.  —  Sweet  Marjoram  is  raised  from 
seeds  sown  annually  in  April,  May,  or  June.  Its  propaga- 
tion, however,  is  generally  attended  with  more  or  less  diffi- 
culty, arising  from  the  exceeding  minuteness  of  the  seeds, 
and  the  liability  of  the  young  seedlings  to  be  destroyed  by 
the  sun  before  they  become  established.  The  seeds  are  sown 
in  drills  ten  or  twelve  inches  apart,  and  very  thinly  covered 
with  finely  pulverized  loam.  Coarse,  light  matting  is  often 
placed  o*ver  the  bed  immediately  after  sowing,  to  facilitate 
vegetation,  and,  if  allowed  to  remain  until  the  plants  are* 
well  up,  will  often  preserve  a  crop  which  wovld  otherwise 
be  destroyed. 

The  seeds  are  sometimes  sown  in  a  hot-bed,  and  the  plants 
set  out  in  May  or  June,  in  rows  twelve  inches  apart,  and  six 
inches  apart  in  the  rows. 

Gathering.  —  The  plants,  when  in  flower  or  fully  de- 
veloped, are  cut  to  the  ground,  and  for  winter  use  are 
dried  and  preserved  as  other  pot-herbs. 

Use.  —  Sweet  Marjoram  is  highly  aromatic,  and  is  much 
used,  both  in  the  green  state  and  when  dried,  for  flavoring 
broths,  soups,  and  stuffings. 

Pot  Marjoram.         A  perennial  species,  from  Sicily  ;  stem  a 

OBIGANUM  ONITES.       r  ,      .    -          ,  .  .  , 

foot  or  more  in  height,  branching ;  leaves 


PARSLEY.  219 

oval,  smooth  ;  the  flowers  are  small,  of  a  purplish  color,  and 
produced  in  spikes. 

It  is  much  inferior  to  Sweet  Marjoram. 

A  half-hardy  perennial,  from  the  south  of  Winter 

T-<               a.,.         •  i  x             i       i  •  i             T  i  Sweet  Mario- 

Europe.  Stem  eighteen  inches  high,  purplish  ;  ram.    Corb. 


the  leaves  resemble  those  of  Sweet  Marjo- 

ram  ;  the  flowers  are  white,  and  are  put  forth 

in  July  and  August,  in  spikelets  two  inches  in  length  ;  the 

seeds  ripen  in  September. 

Propagation  and  Culture.  —  It  is  propagated,  cultivated, 
and  used  as  Common  Marjoram. 

There  is  a  variety  with  variegated  leaves,  but  differing  in 
no  other  respect  from  the  foregoing. 


PARSLEY. 

Apium  petroselinum. 

Parsley  is  a  hardy,  biennial  plant  from  Sardinia.  The 
leaves  of  the  first  year  are  all  radical,  compound,  rich,  deep 
green,  smooth,  and  shining.  When  fully  developed,  the 
plant  measures  three  or  four  feet  in  height ;  the  flowers  are 
small,  white,  in  -terminal  umbels  ;  the  seeds  are  ovoid,  some- 
what three-sided,  slightly  curved,  of  a  grayish-brown  color, 
and  aromatic  taste.  Seven  thousand  are  contained  in  an 
ounce,  and  they  retain  their  vitality  three  years. 

Soil  and  Propagation.  —  Parsley  succeeds  best  in  rich, 
mellow  soil,  and  is  propagated  from  seeds  sown  annually ; 
an  ounce  of  seed  being  allowed  to  a  hundred  and  fifty  feet 
of  drill. 

Sowing.  —  As  the  seed  vegetates  slowly,  —  sometimes  re- 
maining in  the  earth  four  or  five  weeks  before  the  plants 
appear,  —  the  sowing  should  be  made  as  early  in  spring  as 
the  ground  is  in  working  condition.  Lay  out  the  bed  of  a 


220  OLERACEOUS  PLANTS. 

size  corresponding  to  the  supply  required,  spade  it  deeply  and 
thoroughly,  level  the  surface  (making  it  fine  and  smooth), 
and  sow  the  seeds  in  drills  fourteen  inches  apart,  and  half  an 
inch  deep.  When  the  plants  are  two  or  three  inches  high, 
thin  them  to  eight  or  ten  inches  apart,  being  careful  in  the 
thinning  to  leave  only  the  best  curled  plants. 

The  finest  Curled  Parsley  is  obtained  by  repeated  trans- 
plantings.  When  the  seedlings  are  two  inches  high,  they 
are  set  in  rows  ten  inches  apart,  and  six  inches  apart  in  the 
rows.  In  about  four  weeks,  they  should  be  again  trans- 
planted to  where  they  are  to  remain,  in  rows  eighteen  inches 
apart,  and  fourteen  inches  apart  in  the  rows.  When  thus 
treated,  the  plants  become  remarkably  close,  of  a  regular, 
rosette-like  form,  and  often  entirely  cover  the  surface  of  the 
ground.  When  grown  for  competition  or  for  exhibition, 
this  process  of  transplanting  is  thrice,  and  often  four  times, 
repeated. 

Use.  —  The  leaves  of  the  Curled  varieties  afford  one  of 
the  most  beautiful  of  garnishes  :  they  are  also  used  for  fla- 
voring soups  and  stews.  If  properly  dried,  and  excluded 
from  air,  they  retain  their  odor  and  taste  a  long  period. 
The  seeds  are  aromatic,  and  are  sometimes  used  as  a  substi- 
tute for  the  leaves,  though  the  flavor  is  much  less  agreeable. 

Varieties  :  — 

Dwarf  Curled          A  fine,  dwarfish,  curled  variety,  long  cul- 
Y.      tivated  in  England.     In  some  gardens  it  is 


CUK!ED.S  US^EE^S      grown  in  such  perfection  as  to  resemble  a 

DWARF  CCRLED. 

tuft  of  finely  curled  green  moss. 

It  is  hardy,  and  slow  in  running  to  seed,  but  liable  to 
degenerate,  as  it  constantly  tends  to  increase  in  size,  and 
to  become  less  curled. 

From  the  Dwarf  -Curled  Parsley,  by  judicious  cultivation 
and  a  careful  selection  of  plants  for  seed,  have  originated 
many  excellent  sorts  of  stronger  growth,  yet  retaining  its 
finely  curled  and  beautiful  leaves. 


PARSLEY. 


221 


A  fine,  curled  sort,  larger  than  the  Dwarf 
Curled,  and,  on  account  of  its  remarkable 
hardiness,  recommended  as  one  of  the  best 
for  winter  culture. 


Mitchell's 

Matchless 

Winter. 

Thomp. 


The  leaves  of  this  variety  are  large  and  Myatt's  Triple 

,...,,  ,  ,      ,  Curled. 

spreading,  bright  green  above,  paler  beneath.  MYATT'S  GARNISH- 

___,  _  ,.  .  ..  „       ,  ING.    MYATT'S  Ex- 

vv-hen  true,  the  foliage  is  nearly  as  finely  JRA  FINE  CURLED. 

*  *  WINDSOR  CURLED. 

curled  as  that  of  the  Dwarf,  though  the  plant 
is  much  larger  and  stronger  in  its  habit. 


The  leaves  of  this  sort  are  plain,  or  not      Plain  Parsley. 
curled,    and   the    plant    produces    them   in      COMH^MSiMT. 
greater  quantity  than  the  Curled  sorts.   It  is 
also  somewhat  hardier. 

For  many  years  it  was  the  principal  variety  grown  in  the 
gardens  of  this  country,  but  has  now  given  place  to  the 
Curled  sorts,  winch,  if  not  of  better  flavor,  are  generally 
preferred  on  account  of  their  superior  excellence  for  gar- 
nishing. 


A  variety  of  the  Dwarf  Curled,  of  larger 
size,  the  leaves  being  as  finely  curled,  and 
equally  beautiful. 


Bendle's 
Treble  Gar- 
nishing. Trans. 


Hamburg  or 

Large-rooted 

Parsley. 

Mclnt. 


TURNIP-ROOTED 
PARSLEY. 


A  variety  of  the  Common  Plain  Parsley, 
with  stronger  foliage.  Though  the  leaves 
are  sometimes  used  in  the  manner  of  those 
of  the  Common  Parsley,  it  is  generally  cul- 
tivated for  its  fusiform,  fleshy  roots. 

To  obtain  these  of  good  size  and  quality,  the  soil  should 
not  be  too  rich,  but  deeply  and  thoroughly  trenched.  Sow 
the  seeds  in  April  or  May,  in  drills  a  foot  or  fourteen  inches 
apart,  and  three-fourths  of  an  inch  deep  ;  thin  the  plants  to 
eight  inches  apart  in  the  rows  ;  cultivate  during  the  season 
as  carrots  or  parsnips ;  and  in  October  the  roots  will  have 


122  OLERACEOUS  PLANTS. 

attained  their  growth,  and  be  suitable  for  use.  Take  them 
up  before  the  ground  closes,  cut  off  the  tops  within  an  inch 
or  two  of  the  crowns,  pack  in  earth  or  sand,  and  store  in  the 
cellar  for  winter. 

Use.  —  The  roots  are  eaten  boiled  as  carrots  or  parsnips. 
In  connection  with  the  leaves,  they  are  also  mixed  in  soups 
and  stews,  to  which  they  impart  a  pleasant,  aromatic  taste 
and  odor. 


ROSEMARY. 

Rosmarinm   officinalis. 

Rosemary  is  a  half-hardy,  shrubby  plant,  from  three  to  six 
feet  in  height.  The  leaves  vary  in  form  and  color  in  the 
different  varieties  ;  the  flowers  are  small,  generally  blue,  and 
produced  in  axillary  clusters  ;  the  seeds  are  brown,  or  black- 
ish-brown, and  retain  their  vitality  four  years. 

Propagation  and  Cultivation.  —  Like  most  aromatic 
plants,  Rosemary  requires  a  light,  dry  soil,  and,  as  it  is  not 
perfectly  hardy,  should  have  a  sheltered  situation.  The 
Common  Green-leaved  and  the  Narrow-leaved  are  best  pro- 
pagated by  seeds ;  but  the  variegated  sorts  are  propagated 
only  by  cuttings,  or  by  dividing  the  roots.  The  seeds  are 
sown  in  April,  in  a  small  nursery-bed,  and  the  seedlings,  when 
two  or  three  inches  high,  transplanted  in  rows  two  feet 
apart,  and  eighteen  inches  apart  in  the  rows. 

When  propagated  by  cuttings,  they  should  be  taken  off  in 
May  or  June,  six  inches  long,  and  set  two-thirds  of  the 
length  in  the  earth,  in  a  moist,  shady  situation  ;  when  well 
rooted,  transplant  as  directed  for  seedlings.  The  roots  may 
be  divided  in  spring  or  autumn. 

Use.  —  It  is  sometimes  employed,  like  other  pot-herbs,  for 
flavoring  meats  and  soups.  It  is  used  in  the  manufacture  of 
"  eau  de  Cologne  ; "  and  its  flowers  and  calyxes  form  a  prin- 


SAGE.  223 

cipal  ingredient  in  the  distillation  of  "  Hungary  Water." 
Infusions  of  the  leaves  are  made  in  some  drinks,  and  the 
young  stems  are  used  as  a  garnish. 

Varieties :  — 

Leaves  narrow,  rounded  at  the  ends,  —  the  common  or 
upper  and  under  surface  green ;  the  flowers  Green-leaved, 
are  comparatively  large,  and  deep  colored. 

The  plant  is  of  spreading  habit,  and  in  all  its  parts  is 
more  strongly  aromatic  than  the  Narrow-leaved.  It  is 
decidedly  the  best  sort  for  cultivation. 

The  plants  of  this  variety  are  smaller  and     Narrow-leaved, 
less  branched  than  those  of  the  Common  or 
Green-leaved,   and  are  also  less  fragrant ;    the  leaves  are 
hoary  beneath,  and  the  flowers  are  smaller  and  of  a  paler 
color. 

It  is  used  in  all  the  forms  of  the  Common  or  Green-leaved, 
but  is  less  esteemed. 


SAGE. 

Salvia. 

Sage  is  a  low-growing,  hardy,  evergreen  shrub,  originally 
from  the  south  of  Europe.  Stem  from  a  foot  and  a  half  to 
two  feet  high,  —  the  leaves  varying  in  form  and  color  in  the 
different  species  and  varieties ;  the  flowers  are  produced  in 
spikes,  and  are  white,  blue,  red,  purple,  or  variegated  ;  the 
seeds,  of  which  seven  thousand  are  contained  in  an  ounce, 
are  round,  of  a  blackish-brown  color,  and  retain  their  power 
of  germination  three  years. 

Soil  and  Propagation.  —  Sage  thrives  best  in  light,  rich, 
loamy  soil.  Though  easily  grown  from  slips  or  cuttings,  it 
is,  in  this  country,  more  generally  propagated  from  seeds. 


224  OLERACEOUS  PLANTS. 

These  may  be  sown  on  a  gentle  hot-bed  in  March,  and  the 
plants  set  in  the  open  ground  in  June,  in  rows  eighteen  inches 
apart,  and  a  foot  asunder  in  the  rows  ;  or  the  seeds  may  be 
sown  in  April,  where  the  plants  are  to  remain,  thinly,  in 
drills  eighteen  inches  apart,  and  three-fourths  of  an  inch 
deep.  When  the  plants  are  two  inches  high,  thin  them  to  a 
foot  apart  in  the  rows,  and,  if  needed,  form  fresh  rows  by 
resetting  the  plants  taken  up  in  thinning. 

Gathering  and  Use.  —  Sage  should  be  gathered  for  drying 
before  the  development  of  the  flowering-shoots  ;  and,  when 
cultivated  for  its  leaves,  these  shoots  should  be  cut  out  as 
they  make  their  appearance.  When  thus  treated,  the  product 
is  largely  increased,  as  the  leaves  are  put  forth  in  much 
greater  numbers,  and  attain  a  larger  size. 

It  is  sometimes  treated  as  an  annual ;  the  seeds  being 
sown  in  April,  in  drills  fourteen  inches  apart,  and  the  plants 
cut  to  the  ground  when  they  have  made  sufficient  growth 
for  use. 

The  leaves  are  employed,  both  in  a  green  and  dried  state, 
for  seasoning  stuffings,  meats,  stews,  and  soups.  Sage  is 
also  used  for  flavoring  cheese,  and,  in  the  form  of  a  decoc- 
tion, is  sometimes  employed  for  medical  purposes. 

Varieties :  — 

Common  or  This  is  the  Common  Sage  of  the  garden, 

and  with  the  Green-leaved,  which  is  but  a 
sub-variety,  the  most  esteemed  for  culinary 
purposes.    The  young  stalks,  the  leaf-stems, 
and  the  ribs  and  nerves  of  the  leaves,  are  purple  ;  the  young 
leaves  are  also  sometimes  tinged  with  the  same   color,  but 
generally  change  by  age  to  clear  green. 

The  Red-leaved  is  generally  regarded  as  possessing  a 
higher  flavor  than  the  Green-leaved,  and  is  preferred  for 
cultivation ;  though  the  difference,  if  any  really  exists,  is 
quite  unimportant.  The  productiveness  of  the  varieties  is 
nearly  the  same.  The  leaves  of  the  Green  Sage  are  larger 


SAVORY.  225 

than  those  of  the  Red;   but  the  latter  produces  them  in 
greater  numbers. 

A  variety  of  the  preceding;   the    young     Qreen-leaved. 
shoots,   the   leaf-stalks,    and    the   ribs    and         GBEEX-TOP. 
nerves  of  the  leaves,  being  green. 

There  appears  to  be  little  permanency  in  the  characters 
by  which  the  varieties  are  distinguished.  Both  possess  like 
properties,  and  are  equally  worthy  of  cultivation.  From 
seeds  of  either  of  the  sorts,  plants  answering  to  the  descrip- 
tion of  the  Red-leaved  and  Green-leaved  would  probably  be 
produced,  with  almost  every  intermediate  shade  of  color. 


SAVORY. 

Saturjea. 
The  cultivated  species  are  as  follow :  — 

An  annual  species,  from  the  south  of  Eu-         Summer  Sa- 
rope.     Stem  twelve  or  fifteen  inches  high,         SAT™^' UOK- 
erect,    rather   slender,    and    producing    its 
branches  in  pairs ;  the  leaves  are  opposite, 
narrow,  rigid,  with  a  pleasant  odor,  and  warm,  aromatic 
taste ;  the  flowers  are  pale  pink,  or  flesh-colored,  and  are 
produced  at  the  base  of  the  leaves,  towards  the  upper  part 
of  the  plant,  —  each  stem  supporting  two  flowers  ;  the  seeds 
are  quite  small,  deep  brown,  and  retain  their  vitality  two  or 
three  years. 

Propagation  and  Cultivation.  —  Summer  Savory  is  always 
raised  from  seeds,  sown  annually  in  April  or  May.  It 
thrives  best  in  light,  mellow  soil,  and  the  seed  should  be 
sown  in  shallow  drills  fourteen  or  fifteen  inches  apart. 
When  the  plants  are  two  or  three  inches  high,  thin  them 
to  five  or  six  inches  apart  in  the  rows,  and  cultivate  in  the 
usual  manner  during  the  summer. 

15 


226  OLERAOEOUS  PLANTS. 

When  the  plants  have  commenced  flowering,  they  should 
be  cut  to  the  ground,  tied  in  small  bunches,  and  dried  in  an 
airy,  shady  situation. 

For  early  use,  the  seeds  are  sometimes  sown  in  a  hot- 
bed on  a  gentle  heat,  and  the  seedlings  afterwards  trans- 
planted to  the  open  ground  in  rows,  as  directed  for 
sowing. 

Use.  —  The  aromatic  tops  of  the  plant  are  used,  green  or 
dried,  in  stuffing  meats  and  fowl.  They  are  also  mixed  in 
salads,  and  sometimes  boiled  with  pease  and  beans.  It  is 
sold  in  considerable  quantities,  at  all  seasons  of  the  year,  in 
a  dried  and  pulverized  state,  packed  in  hermetically-sealed 
bottles  or  boxes. 

"Winter  Savo-          A  hardy,  evergreen  shrub,  with  a  low, 
SATURJEA  MON-        branching  stem  about  a  foot  in  height.    The 

TANA.  . 

leaves  are  opposite,  narrow,  and  rigid,  like 
those  of  the  preceding  species ;  the  flowers  resemble  those 
of  the  Summer  Savory,  but  are  larger  and  of  a  paler  color ; 
the  seeds,  which  ripen  in  autumn,  are  small,  dark  brown, 
and  retain  their  vitality  three  years. 

Propagation  and  Culture.  —  It  may  be  raised  from  seed, 
or  increased  by  a  division  of  the  roots.  The  seeds  are  sown 
in  April  or  May,  in  shallow  drills,  fifteen  inches  apart ;  and 
the  roots  may  be  divided  in  spring  or  autumn.  The  plants 
should  be  set  one  foot  apart  in  the  rows,  to  which  distance 
the  seedlings  should  also  be  thinned  as  soon  as  they  are 
well  up. 

After  they  are  established,  the  shrubs  are  treated  as  Sage, 
—  trimmed  in  September  or  October,  and  replanted  once  in 
three  or  four  years. 

Use.  — It  is  used  for  the  same  purposes  as  Summer  Sa- 
vory. The  leaves  and  tender  parts  of  the  young  branches 
are  mixed  in  salads  ;  they  are  also  boiled  with  pease  and 
beans,  and,  when  dried  and  powdered,  are  used  in  stuffings 
for  meats  and  fowl. 


SPEARMINT.  —  THYME.  227 

SPEARMINT. 

Green  Mint.  —  Meniha  viridis. 

A  hardy,  perennial  plant,  generally  cultivated  in  gardens, 
but  growing  naturally  in  considerable  abundance  about 
springs  of  water,  and  in  rich,  wet  localities.  The  stem  is 
erect,  four-sided,  smooth,  and  two  feet  or  more  in  height ; 
the  leaves  are  opposite,  in  pairs,  stemless,  toothed  on  the 
margin,  and  sharply  pointed ;  the  flowers  are  purple,  and 
are  produced  in  August,  in  long,  slender,  terminal  spikes  ; 
the  seeds  are  small,  oblong,  of  a  brown  color,  and  retain 
their  vitality  five  years. 

Soil,  Propagation,  and  Culture.  —  It  may  be  grown  from 
seed,  but  is  best  propagated  by  a  division  of  the  roots,  which 
are  long  and  creeping,  and  readily  establish  themselves 
wherever  they  are  planted.  Spearmint  thrives  best  in  rich, 
moist  soil,  but  may  be  grown  in  any  good  garden  loam. 
The  roots  may  be  set  either  in  the  autumn  or  spring. 

Use.  —  Mint  is  sometimes  mixed  in  salads,  and  is  used 
for  flavoring  soups  of  all  descriptions.  It  is  often  boiled 
with  green  pease,  and,  with  the  addition  of  sugar  and  vine- 
gar, forms  a  much-esteemed  relish  for  roasted  lamb.  It  has 
also  much  reputed  efficacy  as  a  medicinal  plant. 

A  variety  with  curled  foliage.    It  is  a  good      Curled-leaved 
sort  for  garnishing,  but,  for  general  use,  is        Spearmint, 
inferior    to    the    Common   or    Plain-leaved 
species    before    described.      Propagated    by    dividing    the 
roots. 

THYME. 

Thymus. 

Two  species  of  Thyme  are  cultivated  for  culinary  pur- 
poses,—  the  Common  Garden  Thyme  (T.  vulgaris)  and  the 
Lemon  or  Evergreen  Thyme  (  T.  citriodorus) . 

They  are  hardy,  perennial  plants,  of  a  shrubby  character, 


228  OLERACEOUS  PLANTS. 

and  low  growth.    They  are  propagated  from  seeds,  and  by  di- 
viding the  roots  ;  but  the  finest  plants  are  produced  from  seeds. 

Broad-leaved.  The  Broad-leaved  or  Common  Garden 
VCLGABISS.  Thyme  is  more  cultivated  in  this  country 
than  any  other  species  or  variety.  The  stem  is  ten  or 
twelve  inches  high,  shrubby,  of  a  brownish-red  color,  and 
much  branched  ;  the  leaves  are  small,  narrow,  green  above, 
and  whitish  beneath ;  flowers  purple,  in  terminal  spikes  ; 
the  seeds  are  black,  and  exceedingly  small.  Two  hundred 
and  thirty  thousand  are  contained  in  an  ounce,  and  they 
retain  their  vitality  two  years. 

Propagation  and  Cultivation.  —  The  seeds  are  sown  in 
April  or  May,  thinly,  in  shallow  drills  ten  or  twelve  inches 
apart.  If  propagated  by  dividing  the  roots,  the  old  plants 
should  be  taken  up  in  April,  and  divided  into  as  many  parts 
as  the  roots  and  tops  will  admit.  They  may  be  cut  for  use 
in  August  and  September. 

Use.  —  The  leaves  have  an  agreeable,  aromatic  odor,  and 
are  used  for  flavoring  soups,  stuffings,  and  sauces. 

Lemon  A  low,  evergreen  shrub,  with  a  somewhat 

Thyme.    Loud.  •_.'•"•  ^ 

THYMUS  trailing  stem,  rarely  rising  more  than  six  or 

CITKIODOKUS.  .    .       .       .          i  •    i         -r.   •  TI       j-j.-  •    i-     i 

eight  inches  high.  It  is  readily  distinguished 
from  the  Common  or  Broad-leaved  by  the  soft,  pleasant, 
lemon-like  odor  of  the  young  shoots  and  leaves. 

It  is  used  for  flavoring  various  dishes,  and  by  some  is  pre- 
ferred to  the  Broad-leaved. 

Seedling  plants  are  said  to  vary  in  fragrance  ;  and,  when 
a  choice  stock  can  be  obtained,  it  is  better  to  propagate  by 
dividing  the  plants. 

Additional  Oleraceous  plants,  including  Anise,  Borage, 
Clary,  Costmary,  Cumin,  Dill,  Fennel,  Lovage,  Nigella, 
Peppermint,  and  Marigold,  with  modes  of  sowing,  culture, 
and  using,  will  be  found  in  "  THE  FIELD  AND  GARDEN 
VEGETABLES  OF  AMERICA." 


CHAPTER  X. 

EGG-PLANT,  PEPPER,  AND   TOMATO. 


EGG-PLANT. 

Solanum  melongena. 

THE  Egg-plant  is  a  tender  annual,  with  an  erect, 
branching  stem,  and  oblong,  bluish-green,  powdered 
leaves.  The  fruit  is  often  somewhat  oblong,  but  exceed- 
ingly variable  in  form,  size,  and  color ;  the  seeds  are  small, 
yellowish,  reniform,  flattened,  and  retain  their  germinative 
properties  seven  years. 

Sowing  and  Culture.  —  The  seed  should  be  sown  in  a 
hot-bed  in  March,  at  the  time  and  in  the  manner  of  sowing 
tomato-seed.  The  seedlings  should  not  be  transplanted  into 
the  open  ground  until  the  commencement  of  summer  weather, 
when  they  may  be  set  out  in  rows  two  feet  apart,  and  two 
feet  asunder  in  the  rows.  The  fruit  will  be  fit  for  use  the 
last  of  August,  or  beginning  of  September. 

If  no  hot-bed  is  at  hand,  sufficient  plants  for  a  small  gar- 
den may  be  easily  raised  by  sowing  a  few  seeds  in  March 
in  common  flower-pots,  and  placing  them  in  the  sunny  win- 
dow of  the  sitting-room  or  kitchen. 

In  favorable  seasons,  a  crop  may  be  obtained  by  sowing 
the  seeds  in  May  in  the  open  ground,  and  transplanting  the 
seedlings,  when  two  or  three  inches  high,  in  a  warm  and 
sheltered  situation. 

Use.  —  "  It  is  used,  both  boiled  and  stewed,  in  sauces,  like 
the  Tomato.  A  favorite  method  among  the  French  is  to 
scoop  out  the  seeds,  fill  up  the  cavity  with  sweet  herbs,  and 
fry  the  fruit  whole."  —  Mclnt.  229 


230  EQG-TLANT,  PEPPER,  AND   TOMATO. 

A  common  method  of  cooking  and  serving  is  as  follows : 
Cut  the  fruit  in  slices  half  an  inch  thick  ;  press  out  as  much 
of  the  juice  as  possible,  and  parboil ;  after  which,  fry  the 
slices  in  batter,  or  in  fresh  butter  in  which  grated  bread  has 
been  mixed ;  season  with  pepper,  salt,  and  sweet  herbs,  to 
suit ;  or,  if  preferred,  the  slices  may  be  broiled  as  steaks  or 
chops. 

Varieties :  — 

American  Fruit  remarkably  large,  —  often  measur- 

Large  Purple.       .  / 

ing  eight  inches  in  depth,  seven  inches  in 

diameter,  and  weighing  four  or  five  pounds  ;  skin  deep  pur- 
ple, with  occasional  stripes  of  green  about  the  stem  ;  plant 
hardy  and  stocky. 

The  American  Large  Purple  is  more  generally  cultivated 
in  this  country  than  any  other  variety.  The  plants  produce 
two  (rarely  three)  fruits ;  but  the  first  formed  are  usually 
the  best  developed. 


American  Large  Purple  Egg-plant. 


It  is  similar  to,  if  not  identical  with,  the  Round  Purph 
of  English  and  French  authors. 


EGG-PLANT.  231 

Quite  distinct  from  the  Common  White  or    Chinese  Long 
the  Purple.     Plant  of  low  growth,  with  pale 
foliage ;  fruit  white,  eight  or  nine  inches  long,  two  inches 
and  a  half  in  diameter,  and  often  more  or  less  curved,  par- 
ticularly when  the  end  is  in  contact  with  the  ground. 

It  is  later  than  the  White  or  Purple  varieties,  and  nearly 
of  the  season  of  the  Scarlet-fruited.  To  obtain  the  fruit 
in  full  perfection,  the  plants  must  be  started  in  a  hot-bed. 

Fruit  nearly  ovoid,  smaller  than  the  Round       Guadaloupe 
or  Long  Purple  ;    skin  white,  streaked  and 
variegated  with  red. 

The  plants  of  this  variety  resemble  those  Long  Purple, 
of  the  Round  Purple.  The  fruit  is  oblong, 
somewhat  club-shaped,  six  or  eight  inches  in  length,  some- 
times straight,  but  -often  slightly  bent.  At  maturity,  the  skin 
is  generally  deep  purple  ;  but  the  color  varies  much  more 
than  the  Large  Round  :  it  is  sometimes  pale  purple,  slightly 
striped,  sometimes  variegated  with  longitudinal  yellowish 
stripes,  and  always  more  deeply  colored  on  the  exposed 
side. 

It  is  early,  of  easy  culture,  hardy  and  productive,  excel- 
lent for  the  table,  thrives  well  in  almost  any  section  of  the 
Northern  States,  and,  if  started  in  a  hot-bed,  would  perfect 
its  fruit  in  the  Canadas. 

A  sub-variety  of  the  Large  Round,  pro-  New- York 
ducing  the  same  number  of  fruits,  which  are 
generally  of  a  deeper  color,  and  average  of  larger  size. 
The  leaves  are  often  spiny ;  and,  if  the  variety  is  genuine, 
the  plants  will  be  readily  distinguished  from  those  of  the 
last  named  by  their  more  dense  or  compact  habit  of  growth. 

It  is  not  early,  and  appears  to  be  better  suited  to  the 
climate  of  the  Middle  States  than  to  that  of  New  England ; 
though  it  is  successfully  cultivated  in  the  vicinity  of  Boston, 


I 


EGG-PLANT,  PEPPER,  AND  TOMATO. 

Mass.,  by  starting  the  plants  in  a  hot-bed,  and  setting  them 
in  a  warm  and  sheltered  situation. 


Bound  Purple.         Plant  from  two  to  three  feet  high.     The 
LARGE^ROUND        ^ru^  *s  ob'ovate,  four  or  five  inches  in  diam- 
eter, six  or  seven  inches  deep,  slightly  in- 
dented at  the  apex,  and  of  a  fine  deep  purple  when  well 
matured,  though  specimens  sometimes  occur  slightly  striped 
or  rayed  with  yellowish-green. 

The  American  Large  Purple,  if  not  the  same,  is  but  an 
improved  form  of  this  variety. 

Scarlet-fruited       A  high1^  ornamental  variety,  introduced 

Egg-plant.      from  Portugal.     The  plant  attains  the  height 

of  three  feet,  with  leaves  six  inches  long.    In 

general  appearance,  it  resembles  the  Common  Egg-plant ; 

but  the  fruit,  which  is  of  the  size  of  a  hen's  egg,  is  of  a 

beautiful  scarlet. 

It  is  rarely  if  ever  used  for  food,  but  is  principally  culti- 
vated for  its  peculiar,  richly  colored,  and  ornamental  fruit, 

which  makes  a  fine  garnish. 

The  variety  is  late,  and  not  hardy.     The  seeds  should  be 

started  early  in  a  hot-bed,  and  the  plants  grown  in  a  warm 

and  sheltered  situation. 

White  Egg-         Fruit  milk-white,  egg-shaped,  varying  from 

plant.  three  to  five  inches  in  length,  and  from  two 
inches  and  a  half  to  three  inches  and  a  half  in  diameter. 

It  is,. the  earliest,  hardiest,  and  most  productive  of  all 
varieties.  The  plants  frequently  produce  five  or  six  fruits 
each  ;  but  the  first  formed  are  generally  the  largest. 

If  sown  in  the  open  ground  early  in  May,  the  plants  will 
often  perfect  a  portion  of  their  fruit ;  but  they  are  most  pro- 
ductive when  started  in  a  hot-bed. 

The  fruit  is  sometimes  eaten  cooked  in  the  manner  of  the 
Purple  varieties,  but  is  less  esteemed. 


PEPPER.  233 

PEPPER. 

Capsicum.  —  Capsicum  annuum. 

The  Capsicum  annuum,  or  Common  Garden-pepper,  is  a 
native  of  India.  The  stalks  vary  in  height  from  a  foot  to 
nearly  three  feet ;  the  flowers  are  generally  white  or  purple  ; 
the  pods  differ  in  a  remarkable  degree  in  size,  form,  color, 
and  acridness ;  the  seeds  are  yellow,  nearly  circular,  flat- 
tened, and,  like  the  flesh  or  rind  of  the  fruit,  remarkable 
for  their  intense  piquancy.  Nearly  forty-five  hundred  are 
contained  in  an  ounce,  and  their  vitality  is  retained  five  years. 

Propagation  and  Cultivation.  —  The  plants  are  always 
propagated  from  seeds.  Early  in  April,  sow  in  a  hot-bed, 
in  shallow  drills  six  inches  apart,  and  transplant  to  the  open 
ground  when  summer  weather  has  commenced.  The  plants 
should  be  set  in  warm,  mellow  soil,  in  rows  sixteen  inches 
apart,  and  the  same  distance  apart  in  the  rows  ;  or,  in  ordi- 
nary seasons^the  following  simple  method  may  be  adopted 
for  a  small  garden,  and  will  afford  an  abundant  supply  of 
peppers  for  family  use  :  When  all  danger  from  frost  is  past, 
and  the  soil  is  warm  and  settled,  sow  the  seeds  in  the  open 
ground,  in  drills  three-fourths  of  an  inch  deep,  and  fourteen 
inches  apart ;  and,  while  young,  thin  out  the  plants  to  ten 
inches  apart  in  the  rows.  Cultivate  in  the  usual  manner, 
and  the  crop  will  be  fit  for  use  early  in  September. 

Use.  —  "  The  pod,  or  fruit,  is  much  used  in  pickles,  sea- 
sonings, and  made  dishes,  as  both  the  pod  and  seeds  yield  a 
warm,  acrid  oil,  the  heat  of  which,  being  imparted  to  the 
stomach,  promotes  digestion,  and  corrects  the  flatulency  of 
vegetable  aliments.  The  larger  and  more  common  sorts  are 
raised  in  great  quantities,  by  market-gardeners  in  the  vicin- 
ity of  populous  towns,  for  the  supply  of  pickle  warehouses." 

Species  and  Varieties.  —  Plant  two  feet  and    Bell-Pepper 
upwards   in    height,    stocky   and    branching; 
flowers  white,  sometimes  measuring  nearly  an 
inch  and  a  half  in  diameter. 


234  EGG-PLANT,  PEPPER,  AND  TOMATO. 

The  pods,  which  are  remarkably  large,  and  often  meas- 
ure nearly  four  inches  deep  and  three 
inches  in  diameter,  are  pendent,  broad- 
est at  the  stem,  slightly  tapering,  and 
generally  terminate  in  four  obtuse,  cone- 
like  points.  At  maturity,  the  fruit 
changes  to  brilliant,  glossy,  coral-red. 

The  Bell-pepper  is  early,  sweet,  and 
pleasant  to  the  taste,  and  much  less  acrid 
Ben-pepper.  or  pungent  than  most  of  the  other  sorts. 

In  many  places,  it  is  preferred  to  the 
Squash-pepper  for  pickling,  not  only  because  of  its  mild- 
ness, but  for  its  thick,  fleshy,  and  tender  rind. 

In  England,  they  are  pickled  as  follows  :  The  pods  are 
plucked  while  green,  slit  down  on  one  side,  and,  after  the 
seeds  are  taken  out,  immersed  in  salt  and  water  for  twenty- 
four  hours,  changing  the  water  at  the  end  of  the  first  twelve. 
After  soaking  the  full  time,  they  are  laid  to  d$ain  an  hour 
or  two,  put  into  bottles  O£  jars,  and  boiled  vinegar,  after 
being  allowed  to  cool,  poured  over  them  till  they  are  en- 
tirely covered.  The  jars  are  then  closely  stopped  for  a  few 
weeks,  when  the  pods  will  be  fit  for  use.  In  this  form,  they 
have  been  pronounced  the  best  and  most  wholesome  of  all 
pickles. 

Bird-pepper.        Stem  fifteen  to  eighteen  inches  high ;  pods 
Vil-  erect,    sharply   conical,    an    inch   and   three- 

quarters  long,  half  an  inch  in  diameter,  and  of  a  brilliant 
coral-red  when  ripe. 

The  variety  is  late.  If  sown  in  the  open  ground,  some 
of  the  pods,  if  the  season  be  favorable,  will  be  fit  for  use 
before  the  plants  are  destroyed  by  frost ;  but  few  will  be 
fully  perfected  unless  the  plants  are  started  under  glass. 

The  Bird-pepper  is  one  of  the  most  piquant  of  all  varie- 
ties, and  is  less  valuable  as  a  green  pickle  than  many  milder 
and  thicker-fleshed  sorts.  It  is  cultivated  in  rows  fourteen 
inches  apart,  and  ten  or  twelve  inches  asunder  in  the  rows. 


V  y' 

\ 

HSITYJ 

PEPPER. 


The  pods  of   this  species  are  quite  small,      cayenne 
cone-shaped,    coral-red   when    ripe,    intensely        Pepper. 

*     C.  FKOTESCENS. 

acrid,  and  furnish  the  Cayenne  Pepper  of  com- 
merce.    Like  others  of  the  family,  it  is  of  tropical  origin, 
and  being  a  perennial,  and  of  a  shrubby  character,  will  not 
succeed  in  open  culture  at  the  North. 

Both  the  green  and  ripe  pods  are  used  as  pickles,  and 
also  for  making  Chili  vinegar,  or  pepper-sauce,  which  is 
done  by  simply  putting  a  handful  of  the  pods  in  a  bottle, 
afterwards  filled  with  the  best  vinegar,  and  stopping  it  close- 
ly. In  a  few  weeks,  it  will  be  fit  for  use. 

The  process  of  preparing  Cayenne  Pepper  is  as  follows  : 
The  pods  are  gathered  when  fully  ripe.  "  In  India,  they 
are  dried  in  the  sun  ;  but,  in  cooler  climates,  they  should  be 
dried  on  a  slow  hot-plate,  or  in  a  moderately  heated  oven  : 
they  are  then  pulverized,  and  sifted  through  a  fine  sieve, 
mixed  with  salt,  and,  when  dried,  put  into  close,  corked 
bottles,  for  th^e  purpose  of  excluding  the  air.  This  article 
is  subject  to  great  adulteration,  flour  being  often  mixed  with 
it,  and,  still  worse,  red  lead,  which  is  much  of  the  same 
color,  and  greatly  increases  the  weight. 

"  A  better  method  is  to  dry  the  pods  in  a  slow  oven,  split 
them  open,  extract  the  seeds,  and  then  pulverize  them  (the 
pods)  to  a  fine  powder  ;  sifting  the  powder  through  a  thin 
muslin  sieve,  and  pulverizing  the  parts  that  do  not  pass 
through,  and  sifting  again  until  the  whole  is  reduced  to  the 
finest  possible  state.  Place  the  powder  in  air-tight  glass 
bottles,  but  add  no  salt  or  other  ingredient  whatever."  — 
Mclnt. 

The  pods  of  either  of  the  long-fruited  sorts,  or  those  of 
the  Cherry-pepper,  prepared  as  above,  wilf  furnish  a  qual- 
ity of  Cayenne  Pepper  greatly  superior  to  that  ordina- 
rily sold  by  grocers,  or  even  by  apothecaries  and  druggists. 

The  larger  and  milder  kinds,  powdered  in  the  same  man- 
ner, make  a  wholesome  and  pleasant  grade  of  pepper,  of 
sufficient  pungency  for  a  majority  of  palates. 


236 


EGG-PLANT,  PEPPER,  AND  TOMATO. 


Cherry -pep-  Stem  twelve  to  fifteen  inches  high,  strong 

CAPSicPuMrcEKA8,-     and  branching ;  pod,  or  fruit,  erect,  nearly 

globular  or  cherry-form,  and,  at  maturity, 

of  a  deep,  rich,  glossy  scarlet  color.     It  is  remarkable  for 

its  intense  piquancy,  exceeding 
in  this  respect  nearly  all  the 
annual  varieties. 

It  is  not  so  early  as  some  of 
the  larger  sorts,  but  in  favor- 
able seasons  will  perfect  a  suf- 
ficient portion  of  its  crop  in 
the  open  ground,  both  for  seed 
and  pickling.  For  the  latter 
purpose,  the  peppers  should  be 
cherry-pepper.  plucked  while  still  green,  put 

into  a  common  jar  or  wide-mouthed  bottle,  and  vinegar  added 
to  fill  the  vessel.    In  a  few  weeks,  they  will  be  fit  for  use. 

When  in  perfection,  the  plants  are  very  ornamental,  the 
glossy,  coral-red  of  the  numerous  pods  presenting  a  fine  con- 
trast with  the  deep-green  foliage  surrounding  them. 

A  variety  occurs  with  larger,  more  conical,  and  pendent 
pods  ;  and  there  is  also  a  variety  with  yellow  fruit. 


Chili  Pepper. 
Vil. 


Pods  pendent,  sharply  conical,  nearly  two 
inches  in  length,  half  an  inch  in  diameter, 
of  a  brilliant  scarlet  when  ripe,  and  exceedingly 
piquant ;  plant  eighteen  inches  high.  Requires 
a  long,  warm  season. 


Long  Bed 
Pepper.. 


Fruit  brilliant  coral-red,  gen- 
erally pendulous,  sometimes  erect, 
conical,  often  curved  towards  the  end,  nearly  four 
inches  in  length,  and  from  an  inch  to  an  inch  and 
a  half  in  diameter  ;  skin,  or  flesh,  quite  thin,  and 
exceedingly  piquant. 
LpepP?r.d         Stalk  two  feet  high ;   foliage  of  medium  size, 
blistered  and  wrinkled. 


PEPPER.  237 

The  variety  yields  abundantly,  but  attains  its  greatest 
perfection  when  started  in  a  hot-bed.  The  ripe  pods, 
dried  and  pulverized  as  directed  for  Cayenne  Pepper,  make 
an  excellent  substitute  for  that  article. 

The  plants,  with  ripe  fruit,  are  very  ornamental. 

Pods  pendent,  long,  and  tapering,  three  to      Long  Yellow, 
four  inches  in  length,  and  an  inch  in  their 
greatest  diameter.    At  maturity,  they  assume  a  lively,  rich, 
glossy  yellow,  and  the  plants   are  then   showy  and  orna- 
mental. 

Stem  two  feet  and  upwards  in  height.  The  flowers  are 
white,  and  nearly  an  inch  in  diameter.  Like  the  Long  Red, 
it  is  very  piquant.  It  is  also  late  ;  and,  to  obtain  the  fruit 
in  perfection,  the  seed  should  be  started  in  a  hot-bed  in 
April. 

This  is  but  a  sub-variety  of  the  common         Round  or 
~r>    i    ™  T/V*    •  ,       .       .  Large  Red 

Ked   Cherry-pepper,    differing    only  in   its     Cherry-pepper. 

larger  size. 

It  is  quite  late,  and  should  be  started  in  a  hot-bed. 

Fruit  compressed,  more  or  less  ribbed,  Squash- 

two  inches  and  three-quarters  in  diameter,      ToM?™?sn*ApED. 
and  two  inches  in  depth  ;  skin  smooth  and 
glossy,  —  when  ripe,  of  a  brilliant  coral-red;  flesh  thick, 
mild,  and  pleasant  to  the   taste,   though  possessing  more 
piquancy  than  the  Large  Bell  or  Sweet  Spanish. 

Plant  two  feet  high,  stout  and  branching ;  leaves  broad 
and  large  ;  fruit  drooping  ;  fruit-stem  short  and  thick. 

The  Squash-pepper  is  extensively  grown  for  the  market, 
and  is  most  in  use  in  the  pickle  warehouses  of  the  Eastern 
and  Middle  States.  In  field-culture,  the  plants  are  started  in 
hot-beds  in  April,  and,  after  the  beginning  of  summer  weath- 
,er,  transplanted  to  the  open  ground,  fourteen  to  eighteen 
inches  apart,  according  to  the  quality  of  the  soil.  „  The  fruit 


238  EGG-PLANT,  PEPPER,  AND   TOMATO. 

is  generally  sold  by  weight ;  and  an  acre  of  land,  in  a  fair 
state  of  cultivation,  will  yield  three  tons,  —  a  bushel  of  the 
thick-fleshed  sort  weighing  nearly  thirty-two  pounds.  An 
excellent  pickle  may  be  made  by  preparing  the  peppers  in 
the  manner  directed  for  the  Bell  variety. 

As  grown  by  different  market-men  and  gardeners,  there  are 
several  sub-varieties  of  the  Squash-pepper,  differing  both  in 
form  and  in  the  thickness  of  the  flesh ;  the  latter  quality, 
however,  being  considered  of  the  greater  importance,  as  the 
thick-fleshed  sorts  not  only  yield  a  greater  weight  to  the  acre, 
but  are  more  esteemed  for  the  table. 

The  Squash-pepper  succeeds  well  when  sown  in  the  open 
ground  in  May,  in  drills  fourteen  inches  apart.  The  plants 
should  be  ten  or  twelve  inches  apart  in  the  rows.  When  grown 
too  closely,  they  are  liable  to  draw  up,  making  a  weakly, 
slender  growth,  and  yield  much  less  than  when  allowed  suf- 
ficient space  for  their  full  development.  Low-growing, 
stocky,  and  branching  plants  are  the  most  productive. 

Sweet  Moun-          This  variety  resembles  the  Large  Bell,  if 
it  is  not  identical.     The  Sweet  Mountain 
may  be  somewhat  larger ;  but,  aside  from  this,  there  is  no 
perceptible  difference  in  the  varieties. 

Sweet  Spanish.  Fruit  obtusely  conical,  often  four  inches 
in  length,  and  nearly  three  inches  in  diame- 
ter,—  brilliant  glossy  scarlet  at  maturity  ;  stem  strong  and 
sturdy,  two  feet  or  more  in  height ;  fruit  sometimes  erect, 
but  generally  drooping. 

Though  one  of  the  largest  varieties,  the  Sweet  Spanish  is 
also  one  of  the  earliest.  The  flesh  is  sweet,  mild,  and  pleas- 
ant, and  the  variety  is  much  esteemed  by  those  to  whom 
the  more  pungent  kinds  are  objectionable.  When  prepared 
in  the  same  form,  it  makes  a  pickle  equally  as  fine  as  the 
Large  Bell.  , 


TOMATO.  239 

TOMATO. 

Love-apple.  —  Solarium  lycopersicum. 

When  fully  grown,  the  Tomato-plant  Js  from  four  to  seven 
feet  and  upwards  in  height  or  length,  with  a  branching,  ir- 
regular, recumbent  stein,  and  dense  foliage.  The  flowers 
are  yellow,  in  branching  groups  or  clusters  ;  the  fruit  is  red, 
white,  or  yellow,  and  exceedingly  variable  in  size  and  form  ; 
the  seeds  are  lens-shaped,  yellowish-white,  or  pale  gray. 
Twenty-one  thousand  are  contained  in  an  ounce,  and  they 
retain  their  vitality  five  years. 

Propagation.  —  The  Tomato  is  raised  from  seeds,  which 
should  be  sown  in  a  hot-bed  in  March,  or  in  the  open  ground 
as  soon  as  the  frost  will  permit.  As  the  plants,  even  in  the 
most  favorable  seasons,  seldom  perfectly  mature  their  full 
crop,  they  should  be  started  as  early  and  forwarded  as  rap- 
idly as  possible,  whether  by  hot-bed  or  open-air  culture.  If 
the  seeds  are  sown  in  a  hot-bed,  the  drills  should  be  made 
five  inches  apart,  and  half  an  inch  deep.  When  the  plants 
are  two  inches  high,  they  should  be  removed  to  another  part 
of  the  bed,  and  pricked  out  four  or  five  inches  apart,  or  re- 
moved into  small  pots,  allowing  a  single  plant  to  a  pot. 
They  are  sometimes  twice  transplanted,  allowing  more  space 
or  a  larger  pot  at  each  removal,  by  which  process  the  plants 
are  rendered  more  sturdy  and  branching  than  they  become 
by  being  but  once  transplanted. 

As  early  in  May  as  the  weather  is  suitable,  the  plants  may 
be  set  in  the  open  ground  where  they  are  to  remain,  and 
should  be  three  feet  apart  in  each  direction  ;  or,  if  against  a 
wall  or  trellis,  three  feet  from  plant  to  plant.  Water 
freely  at  the  time  of  transplanting,  shelter  from  the  sun  for 
a  few  days  or  until  they  are  well  established,  and  cultivate  in 
the  usual  form  during  summer. 

If  sown  in  the  open  ground,  select  a  sheltered  situation, 
pulverize  the  soil  finely,  and  sow  a  few  seeds  in  drills,  as 
directed  for  the  hot-bed.  This  may  be  done  in  November 


240 


EGG-PLANT,  PEPPER,  AND   TOMATO. 


(just  before  the  closing-up  of  the  ground),  or  the  last  of 
March,  or  first  of  April.  In  May,  when  the  plants  are  three 
or  four  inches  high,  transplant  to  where  they  are  to  remain, 
as  before  directed. 

In  gardens  where  tomatoes  have  been  cultivated,  young 
plants  often  spring  up  abundantly  from  the  seeds  of  the 
decayed  fruit  of  the  preceding  season.  These  are  generally 
hardy  and  stocky,  and,  when  transplanted,  often  succeed  as 
well,  and  frequently  produce  fruit  as  early,  as  plants  from 
the  hot-bed  or  nursery-bed. 

Sufficient  plants  for  the  garden  of  a  small  family  may  be 

started  with  little  trou- 
ble by  sowing  a  few 
seeds  in  a  garden-pan 
or  large  flower-pot,  and 
placing  it  in  a  sunny 
window  of  the  sitting- 
room  or  kitchen.  If  the 
seed  is  sown  in  this 
manner  about  the  mid- 
dle or  20th  of  March, 
the  plants  will  be  of 
good  size  for  setting  by 
the  time  the  weather 
will  be  suitable  for 
their  removal. 

Forcing  the  Crop.  — 
"  The  ripening  of  the 
fruit  may  be  hastened 
by  setting  the  plants 
against  a  south  wall  or 
close  fence.  As  the 
plants  increase  in  size, 
they  must  be  nailed 
or  otherwise  attached 
to  the  wall  or  fence,  and,  if  the  weather  be  dry,  liberally 


Hoop-training  of  the  Tomato. 


TOMATO. 


241 


watered.  When  the  two  first  trusses  of  bloom  have  ex- 
panded, the  shoot  should  be  stopped  by  pinching  off  the 
portion  which  is  beyond  the  leaf  above  the  second  truss,  and 
no  more  lateral  shoots  should  be  suffered  to  grow ;  but  the 
leaves  must  be  carefully  preserved,  especially  those  near  the 
trusses  of  bloom.  The  number  of  shoots  on  each  plant  will 
vary  according  to  the  strength  and  vigor  of  the  particular 
plant ;  but  three  or  four  will  be  quite  enough,  leaving  about 
half  a  dozen  trusses  of  fruit. 

Culture  and  Training.  —  A  convenient,  simple,  and  eco- 
nomical support  for  the  plants  may  be  made  from  three 
narrow  hoops,  —  one  twelve,  another  fifteen,  and  the  third 
eighteen  or  twenty  inches  in  diameter,  —  and  attaching 


Trellis-training. 


them  a  foot  from  each  other  to  three  stakes,  four  feet  in 
length  ;  placing  the  lower  hoop  so  that  it  may  be  ten  inches 
from  the  surface  of  the  ground  after  the  stakes  are  driven. 


242  EGG-PLANT,  PEPPER,  AND   TOMATO. 

4* 

The  figure  on  the  preceding  page  illustrates  this  method 
of  training.  It  secures  abundance  of  light,  free  access  of 
air,  and,  in  skilful  hands,  may  be  made  quite  orna- 
mental. 

Or  a  trellis  may  be  cheaply  formed  by  setting  common 
stakes,  four  feet  in  length,  four  feet  apart,  on  a  line  with  the 
plants,  and  nailing  laths,  or  narrow  strips  of  deal,  from  stake 
to  stake,  nine  inches  apart  on  the  stakes ;  afterwards  attach- 
ing the  plants  by  means  of  bass,  or  other  soft,  fibrous  mate- 
rial, to  the  trellis,  in  the  manner  of  grape-vines  or  other 
climbing  plants.  By  either  of  these  methods,  the  plants  not 
only  present  a  neater  appearance,  but  the  ripening  of  the 
fruit  is  facilitated,  and  the  crop  much  more  conveniently 
gathered  when  required  for  use. 

Varieties.  —  These  are  quite  numerous.  Some  are  merely 
nominal,  many  are  variable  or  quite  obscure,  and  a  few  ap- 
pear to  be  distinct,  and,  in  a  degree,  permanent.  The  prin- 
cipal are  as  follow  :  — 

Apple-tomato.  Fruit    somewhat   flattened,    inclining    to 

APPLE-SHAPED.  globular,  depressed  about  the  stem,  but 
smooth  and  regular  in  its  general  out- 
line. The  size  is  quite  variable ;  but, 
if  well  grown,  the  average  diameter  is 
two  inches  and  a  half,  and  the  depth 
two  inches.  Skin  deep,  rich  crimson  ; 
flesh  bright  pink,  or  rose-color,  —  the 
rind  being  thick  and  hard,  and  not 
readily  reduced  to  a  pulp  when  cooked. 
The  Apple-tomato  is  early,  hardy,  productive,  keeps 

well,  and,  for  salad  and  certain  forms  of  cookery,  is  much 

esteemed ;  but  it  is  more  liable  to  be  hollow-hearted  than 

any  other  of  the  large  varieties. 

In  form,  as  well  as  in  the  thick,  tough  character  of  its 

rind,  it  resembles  the  Bermuda. 


TOMATO.  243 

This  is  a  red  or  rose-colored,  apple-formed        Bermuda 
sort,  extensively  imported  from  Bermuda  into 
the  Middle  and  Northern  States  in  May  and  the  early  sum- 
mer months. 

Like  the  preceding  variety,  it  varies  considerably  in  size, 
—  some  specimens  measuring  little  more  than  an  inch  in 
diameter,  while  others  from  the  same  plant,  matured  at 
nearly  the  same  season,  frequently  exceed  a  diameter  of 
two  inches  and  a  half. 

It  possesses  a  thick,  rather  tough  rind,  which  rarely  be- 
comes pulpy  in  the  process  of  cooking,  and,  besides,  is  quite 
light  and  hollow-hearted.  In  size  and  form,  it  somewhat 
resembles  the  Apple-tomato.  When  cultivated  in  New 
England  or  the  Middle  States,  it  has  little  merit,  either  for 
its  productiveness  or  early  maturity. 

A  medium-sized  Red  variety,  generally  Extra  Early, 
round,  but  frequently  of  an  oval  form,  flat-  WhE^xtra 
tened,  sometimes  ribbed,  but  generally  EAELYRED. 
smooth,  and,  when  fully  matured,  of  a  deeper  color  than  the 
later  Red  sorts.  Average  specimens  measure  two  inches 
and  a  half  in  diameter,  and  an  inch  and  a  half  in  depth. 
The  plants  are  moderately  vigorous,  and  readily  distin- 
guished by  their  peculiar  curled  and  apparently  withering 
foliage. 

Flesh  pale  red,  quite  firm,  mild,  not  very  seedy,  and  well 
filling  the  fruit,  which  is  considerably  heavier  than  the  Ap- 
ple-shaped. When  cooked,  it  yields  a  much  greater  pro- 
duct, in  proportion  to  its  size,  than  the  last-named  and 
similar  hollow-hearted  varieties.  Productive,  and  of  good 
quality. 

Planted  at  the  same  time  with  the  Common  Red  varieties, 
it  will  ripen  two  weeks  earlier.  An  excellent  sort  for  the 
garden,  and  recommended  for  general  cultivation. 

In  order  to  retain  this  or  any  other  early  variety  in  its 
purity,  seed  for  planting  should  be  saved  from  the  smooth- 


244  EGG-PLANT,  PEPPER,  AND  TOMATO. 

est,  best-formed,  and  earliest-ripened  fruit.  Few  of  the 
numerous  kinds  now  cultivated  possess  much  permanency 
of  character,  and  rapidly  degenerate  if  raised  from  seed 
taken  from  the  scattered,  irregular,  and  often  immature  toma- 
toes remaining  upon  the  plants  at  the  close  of  the  season. 

Fejee  Fruit   quite    large,  red,    often   blushed  or 

tinged  with  pinkish-crimson,  flattened,  some- 
times ribbed,  often  smooth,  well  filled  to  the  centre  ;  flesh 
pink,  or  pale  red,  firm,  and  well  flavored  ;  plant  hardy, 
healthy,  and  a  strong  grower. 

Seeds  received  from  different  reliable  sources,  and  recom- 
mended as  being  strictly  true,  produced  plants  and  fruit  in 
no  respects  distinguishable  from  the  Perfected. 

Fig-tomato.          A  small,  red,  pyriform  or  pear-shaped  sort, 
E°  ^TOMATO,    measuring  from  an  inch  and  a  quarter  to  an 


inch  and  a  half  in  length,  and  nearly  an  inch 
in  its  broadest  diameter.  Flesh  pale  red,  or  pink,  very 
solid  and  compact,  and  generally  completely  filling  the 
centre  of  the  fruit. 

Like  the  Plum-  tomato,  it  is  remarkably 
uniform  in  size,  and  also  in  shape  ;  but  it  is 
little  used,  except  for  preserving,  —  other 
larger  varieties  being  considered  more  eco- 
nomical for  stewing,  making  catchup,  and 

Fig-tomato.  ^    pUrpOseg> 

The  variety  is  usually  employed  for  making  tomato-figs, 
which  are  thus  prepared  :  — 

"  Pour  boiling  water  over  the  tomatoes  in  order  to  re- 
move the  skin  ;  after  which,  weigh,  and  place  in  a  stone 
jar,  with  as  much  sugar  as  tomatoes,  and  let  them  stand 
two  days  ;  then  pour  off  the  sirup,  and  boil  and  skim  it  till 
no  scum  rises  ;  pour  it  over  the  tomatoes,  and  let  them 
stand  two  days  as  before  ;  then  boil  and  skim  again.  After 
the  third  time,  they  are  fit  to  dry,  if  the  weather  is  good  ; 


TOMATO.  245 

if  not,  let  them  stand  in  the  sirup  until  drying  weather. 
Then  place  them  on  large  earthern  plates,  or  dishes,  and 
put  them  in  the  sun  to  dry,  which  will  take  about  a  week ; 
after  which,  pack  them  down  in  small  wooden  boxes,  with 
fine,  white  sugar  between  -every  layer.  Tomatoes  prepared 
in  this  manner  will  keep  for  years."  —  Mrs.  Eliza  Marsh,  in 
Hov.  Mag. 

An   improved   variety   of    the    Common      Giant  Tomato. 

J  Hov.  Mag. 

Large  Red,  attaining  a  much  larger  size.      MAMMOTH.  MAM- 

„.  i.  -i     -i     •    -i  T  •  i  MOTH  CHIHUAHUA. 

Fruit  solid,  bright  red,  sometimes  smooth, 
but  generally  ribbed,  and  often  exceedingly  irregular  ;  some 
of  the  larger  specimens  seemingly  composed  of  two  or  more 
united.  The  fruit  is  frequently  produced  in  masses  or  large 
clusters,  which  clasp  about  the  stem,  and  rest  so  closely  in 
the  axils  of  the  branches  as  to  admit  of  being  detached  only 
by  the  rending  asunder  of  the  fruit  itself;  flesh  pale  pink, 
and  well  flavored. 

Like  most  varieties,  the  amount  of  product  is  in  a  great 
degree  dependent  on  soil,  culture,  and  season.  Under  fa- 
vorable conditions,  twenty-five  pounds  to  a  plant  is  not  an 
unusual  yield.  Single  specimens  of  the  fruit  sometimes 
weigh  four,  and  even  five  or  six  pounds. 

The  Giant  Tomato  is  not  early,  and,  for  the  garden,  per- 
haps not  superior  to  many  other  kinds  ;  but  for  field-culture, 
for  market,  for  making  catchup  in  quantities,  or  for  the  use 
of  pickle-warehouses,  it  is  recommended  as  one  of  the  best 
of  all  the  sorts  now  cultivated. 

In  size  and  form,  this  variety  differs  little         improved 
from  the  common  Apple-tomato.     Its  supe-         ^Eim*1* 
riority  consists  in  its  much  greater  solidity,        A" 
in  the  absence  of  the  tough  rind  common  to  the  old  variety, 
and  in  the  less  seedy  and  much  more  pulpy  character  of  its 
flesh.     The  color  also  is  somewhat  deeper,  and  it  ripens 
nearly  two  weeks  earlier. 


246  EGG-PLANT,  PEPPER,  AND  TOMATO. 

The  Improved  Apple-tomato  is  remarkable  for  its  uni- 
form size  and  smoothness,  and  must  be  classed  as  being 
decidedly  one  of  the  best.  Recommended  for  general  culti- 
vation. 

Large  Bed  Fruit  sometimes    smooth,  often    irregular, 

flattened,  more  or  less  ribbed  ;  size  large,  but 
varied  much  by  soil  and  cultivation,  —  well-grown  speci- 
mens are  from  three  to  four  inches  in  diameter,  two  inches 
and  a  half  in  depth,  and  weigh  from  eight  to  twelve  ounces  ; 

skin  smooth,  glossy,  and,  when 
ripe,  of  a  fine  red  color  ;  flesh 
pale  red,  or  rose  color,  —  the 
interior  of  the  fruit  being  com- 
paratively well  filled ;  flavor 
good. 

Not    early,  but  one  of  the 
most    productive    of    all    the 

Large  Red  Tomato.  varieties  ;    the    plants,    when 

grown  in  rich  soil,  and  prop- 
erly treated,  producing  from  twelve  to  fifteen  pounds 
each. 

From  the  time  of  the  introduction  of  the  Tomato  to  its 
general  use  in  this  country,  the  Large  Red  was  almost  the 
only  kind  cultivated,  or  even  commonly  known.  The  nu- 
merous excellent  sorts  now  almost  everywhere  disseminated, 
including  the  Fejee,  Seedless,  Giant,  and  Lester's  Per- 
fected, are  but  improved  sub-varieties,  obtained  from  the 
Common  Large  Red  by  cultivation  and  selection. 

Large  Yellow.  Plant,  in  its  general  character,  not  dis- 
tinguishable from  the  Large  Red.  The 
fruit  also  is  quite  similar  in  form  and  size,  the  principal 
mark  of  distinction  being  its  color,  which  is  a  fine,  clear, 
semi-transparent  yellow.  Flesh  yellow,  well  filling  the 
centre,  and  perhaps  a  little  sweeter  or  milder  than  the  Red, 


TOMATO.  247 

though  generally  not  distinguishable  when  stewed  or  other- 
wise prepared  for  the  table. 

The  variety  is  hardy,  yields  abundantly,  and  comes  to 
perfection  with  the  Large  Red.  It  is,  however,  not  gener- 
ally cultivated,  the  Red  descriptions  being  more  commonly 
used,  and  consequently  better  adapted  for  cultivation  for 
the  market. 

Fruit  large,  smooth,  frequently  of  an  oval          Mexican, 
form,  bright  red,  often  tinted  with  rose,  or 
bright  pink  ;  flesh  pink,  solid,  filling  the  fruit  to  the  centre. 

It  is  similar  to,  if  not  identical  with,  the  Perfected. 

A  recently  introduced  and  somewhat  dis-  Perfected, 
tinct  variety.  Plant  remarkably  healthy  and  FECSTED.'S/OEMO 
vigorous,  often  attaining  a  height  or  length  of  )OB°ANO!TB~ 
six  or  eight  feet,  and,  in  strong  soil,  of  more 
than  ten  feet ;  fruit  pinkish-red,  or  rose-red,  of  large  size, 
smooth  and  regular,  flattened,  well  filled  to  the  centre,  and, 
when  cooked,  yielding  a  large  return  in  proportion  to  its 
bulk  ;  flesh  firm,  well  flavored,  with  few  seeds  intermixed ; 
in  this  last  respect,  not  unlike  the  Seedless. 

When  started  at  the  same  time,  it  ripens  two  weeks  after 
the  early  varieties,  and  continues  to  yield  in  great  abun- 
dance until  the  plants  are  destroyed  by  frost.  It  is  consid- 
ered one  of  the  best  sorts  for  cultivation  for  the  market,  and 
by  many  is  preferred  to  all  others  for  the  garden. 

On  the  authority  of  a  recent  writer,  the  variety  has 
already,  to  some  extent,  degenerated.  Impure  seed,  or  the 
influence  of  some  peculiar  locality,  may  have  furnished 
grounds  for  the  statement ;  but  if  the  variety  is  genuine,  or 
unmixed,  it  will,  in  almost  any  soil  or  exposure,  commend 
itself  by  its  hardiness,  solidity,  and  great  productiveness. 

A  small,  red  Tomato,  nearly  spherical,  and  Bed  Cherry- 
about  half  an  inch  in  diameter.  The  fruit  is 


248  EGG-PLANT,  PEPPER,  AND  TOMATO. 

produced  in  great  profusion,  in  large  bunches,  or  clusters, 
but  is  of  little  value,  on  account  of  its  small  size.  It  is 
sometimes  used  as  a  preserve,  and  by  some  esteemed  for 
pickling. 

Bed  Plum-  Fruit  bright-red,  or  scarlet,  oval,  solid,  an 

inch  and  a  quarter  or  an  inch  and  a  half  in 
depth,  and  an  inch  in  diameter  ;  flesh  pink,  or  rose-red. 

The  variety  is  remarkable  for  its  symmetry  and  for  its 
uniform  size.  When  ripe,  the  fruit  is  not  easily  distinguished 
from  some  varieties  of  scarlet  plums.  It  is  hardy,  early, 
and  yields  abundantly,  but  is  employed  principally  for 
pickling  and  preserving,  —  its  small  size  rendering  it  of 
little  value  for  stewing  or  for  catchup. 

Mixed  with  the  Yellow,  the  fruit  makes  a  fine  garnish  and 
an  excellent  salad. 

A  small,  round,  Red  variety,  an  inch  in  di- 
Bound  Red. 

ameter.     It  is  one  of  the  earliest  of  all  the 

cultivated  sorts,  uniformly  smooth  and  regular,  but  of  little 
value,  except  for  pickling  or  preserving. 

Bound  Yellow          Of  the  size  and  form  of  the  foregoing, 
differing  only  in  color. 

Seedless  Very  similar  to,  if  not  identical  with,  the 

Perfected.  Fruit  almost  rose-red,  smooth  and 
handsome,  solid,  with  few  seeds. 

The  Cook's  This  recently  introduced  variety  originated 
Favorite.  in  Burimgton  County,  N.  J.  The  plant  is 
strong  and  vigorous,  with  fine,  broad,  light-green  foliage. 
The  fruit  is  of  medium  size,  roundish,  or  oval,  smooth,  of 
a  rich,  deep  color  and  remarkable  solidity,  —  rarely  with  a 
cavity,  or  hard,  unripe  parts  at  the  centre.  It  is  a  few  days 
earlier  than  the  Perfected.  The  variety  is  popular  in  the . 


TOMATO.  249 

Middle  States,  where  it  is  said  to  yield  abundantly,  and  is 
extensively  grown  in  the  vicinity  of  New  York  and  Phila- 
delphia for  marketing.  It  is  also  raised  to  some  extent  in 
New  England,  but  has  proved  somewhat  less  productive 
than  the  Perfected  and  other  larger-fruited  sorts. 

Originated    with    Mr.    Henry    Tilden    of          Tilden 
Davenport,  la.     The  plant  is  of  stocky  habit,      TILDKB^SMD- 
rather  short,  with  distinct  foliage.      The  fruit 
is  of  full  medium  size,  roundish,  inclining  to  oval,  very 
solid,  and  of  a  rich,  glossy  scarlet-color;  flesh  firm,  with 
few  seeds. 

This  new  variety  has  proved  early  and  productive.  It  is 
a  good  keeper,  grows  uniformly  smooth  and  handsome, 
is  of  good  quality,  bears  transportation  well,  and  whether 
for  the  garden,  or  for  field-culture  for  market-purposes,  is 
a  truly  excellent  sort,  and  is  recommended  for  cultivation. 

Mr.  Tilden,  the  originator,  obtained  five  hundred  bushels 
from  a  single  acre. 

Like  many  other  garden  vegetables,  the  different  varie- 
ties of  the  Tomato  readily  intermix  or  hybridize  when 
grown  together ;  and  it  is  with  difficulty  that  any  sort  is 
kept  in  a  strictly  pure  condition.  When  the  seeds  or  plants 
are  annually  purchased,  no  precaution  as  to  the  growing  of 
one  kind  in  the  vicinity  of  another  is  required ;  but,  when 
seeds  are  saved  for  propagation,  each  variety  should  be 
grown  as  far  as  possible  apart  from  all  others. 

A  new  variety,  raised  from  seed  by  Tree-tomato. 
Grenier,  gardener  to  M.  de  Fleurieux,  at  ViL  Hov-  Ma9- 

NEW  UPRIGHT. 

a  place  in  France  called  Chateau  de  Laye       TFKENC£TREI-K' 
(whence  the   name),  and  introduced  by  M. 
Vilmoria  of  Paris. 

It  is  distinct  from  all  others,  rising  quite  erect  to  the 
height  of  two  feet  or  upwards,  with  a  stem  of  remarkable 
size  and  strength.  The  branches  are  short,  and  not  numer- 


250  EGG-PLANT,  PEPPER,  AND  TOMATO. 

cms,  usually  eight  or  ten  inches  in  length,  —  thus  requiring 
no  heading-in  ;  leaves  not  abundant,  rather  curled,  much 
wrinkled,  very  firm,  closely  placed  on  the  sturdy  branches, 
and  of  a  remarkably  deep,  shining-green  color  ;  fruit  bright 
red,  of  large  size,  smooth,  and  well  filled  to  the  centre,  — 
in  many  respects  resembling  the  Perfected,  though  more 
regular  in  form. 

From  the  peculiar,  tree-like  character  of  the  plants,  the 
variety  is  remarkably  well  adapted  for  cultivation  in  pots  ; 
but  its  late  maturity  greatly  impairs  its  value  as  a  variety 
for  forcing.  It  is  a  slow  grower,  tardy  in  forming  and 
perfecting  its  fruit,  and,  for  ordinary  garden-culture,  cannot 
be  recommended  as  being  preferable  to  the  Perfected  and 
other  earlier  and  much  more  prolific  varieties.  It  has  been 
described  as  strictly  self-supporting :  but,  though  the  fruit 
is  produced  in  a  remarkably  close  and  almost  clasping  man- 
ner about  the  sturdy  stem  and  branches,  its  weight  often 
brings  the  plants  to  the  ground ;  and  consequently,  in  ex- 
posed situations,  it  will  be  necessary  to  provide  stakes,  or 
some  similar  means  of  support ;  though  the  plants  never 
exhibit  the  rambling,  recumbent  character  of  the  Common 
Tomato. 

White  Plant  similar  in  habit  to  the  Large  Red ; 

fruit  large,  generally  ribbed,  often  irregular, 
but  sometimes  smooth.  Its-  distinguishing  characteristic  is 
its  color,  which,  if  the  fruit  be  screened  by  foliage,  or  if 
grown  in  the  shade,  is  nearly  clear  white  :  if  much  exposed 
to  the  sun,  it  assumes  a  yellowish  tinge,  —  much  paler, 
however,  than  the  Large  Yellow.  Flesh  yellowish,  more 
watery  than  that  of  the  Large  Red,  and  of  a  somewhat 
peculiar  flavor,  much  esteemed  by  some,  and  unpalatable  to 
others. 

The  variety  is  hardy,  remarkably  productive,  as  early  as 
the  Large  Red,  bears  transportation  as  well,  and  is  equally 
as  large  and  solid :  but  its  color,  before  and  after  being 


TOMATO.  251 

cooked,  is  unattractive ;  and  it  is  rarely  seen  in  the  mar- 
kets, and  seldom  cultivated  for  family  use. 

A  yellow  variety  of  the  Red  Cherry-  Yellow  Cherry- 
tomato,  —  differing  only  in  color. 

Quite  showy,  but  of  little  value  for  culinary  purposes. 

A   sub-variety  of   the    Red    Pear-shaped,  Yellow  Pear- 

with  a  clear,  semi-transparent,  yellow   skin  Tomato, 

and  yellow  flesh.     Like  the  preceding,  it  is  ^To^I™10" 
little  used,  except  for  preserving  and  pickling. 

A  variety  of  the  Red  Plum,  of  the  same  Yellow  Plum- 
size  and  form,  and  equally  symmetrical, — 
distinguished  only  by  the  color  of  its  skin,  which  is  a  fine, 
clear,  transparent  yellow.  It  is  used  principally  for  pre- 
serving, its  small  size  rendering  it  of  little  value  in  any 
other  form. 

When  the  two  varieties  are  intermixed,  the  colors  pre- 
sent a  fine  contrast ;  and  a  basket  of  the  fruit  is  quite  a 
beautiful  object. 

This  variety,  or  more  properly  species,  differs     Grape  or 

.  „    .      :  /.      I,.  Cluster 

essentially  in  the  character  of  its  foliage,  and  man-      Tomato. 

ner  of  fructification,  from  the  Garden  Tomato.  SOLAKUMSp- 
The  leaves  are  much  smoother,  thinner  in  texture,  and  have 
little  of  the  musky  odor  peculiar  to  the  Common  Tomato- 
plant.  The  fruit  is  nearly  globular,  quite  small,  about  half 
an  inch  in  diameter,  of  a  bright-scarlet  color,  and  produced 
in  leafless,  simple,  or  compound  clusters,  six  or  eight  inches 
in  length,  containing  from  twenty  to  sixty  berries,  or  toma- 
toes ;  the  whole  having  an  appearance  not  unlike  a  large 
cluster  of  currants. 

The  plants  usually  grow  about  three  feet  in  height  or 
length,  and,  in  cultivation,  should  be  treated  in  all  respects 


252  EGG-PLANT,  PEPPER,  AND  TOMATO. 

like  those  of  other  varieties.     The  flowers  are  yellow,  and 
comparatively  small.     Early. 

Though  quite  ornamental,  it  is  of  little  value  in  domestic 
economy,  on  account  of  its  diminutive  size. 

Early  York.         Fruit  of  medium  size,  bright  red,  round, 

smooth,  and  generally  solid  to  the  centre. 
It  resembles  the  Extra  Early,  and  is  one  of  the  best  sorts 
for  the  garden,  though  not  so  profitable  a  market-tomato  as 
many  of  the  larger  and  later  varieties. 

Full  descriptions  of  the  various  medicinal  plants  usually 
grown  in  gardens,  with  modes  of  culture  and  use,  will  be 
found  in  "  THE  FIELD  AND  GARDEN  VEGETABLES  OF  AME- 
RICA." Also  detailed  directions  for  the  raising  of  edible 
Mushrooms,  including  the  Agaricus  campestris,  Boletus, 
Clavaria,  Morel,  and  the  Truffle,  with  a  full  description  of 
each  species. 


CHAPTER  XL 


LEGUMINOUS  PLANTS. 

American  Garden-bean.  —  Asparagus-bean.  —  Lima  Bean.  —  Scarlet-runner. 
Sieva  Bean.  —  English  Bean.  —  Pea. 


AMERICAN  GARDEN-BEAN. 

French  Bean. — Kidney  Bean. — Haricot,  of  the  French. — Phaseolus 
vulgaris. 

THE  American  Garden-bean  is  a  tender,  annual  plant 
from  the  East  Indies,  with  a  dwarfish  or  climbing 
stem,  and  trifoliate  leaves.  The  flowers  are  variable  in 
color,  and  produced  in  loose  clusters ;  the  seed-pods  are 
long,  flattened,  or  cylindrical,  bivalved,  and  differ  in  a 
remarkable  degree  in  their  size,  form,  and  color.  The 
germinative  powers  of  the  seeds  are  retained  three  or  four 
years. 

As  catalogued  by  seedsmen,  the  varieties  are  divided 
into  two  classes,  —  the  Dwarfs,  and  the  Pole  or  Running 
sorts. 

Dwarfs.  —  The  plants  of  this  class  vary  from  a  foot  to 
two  feet  in  height.  They  require  no  stakes  or  poles  for 
their  support,  and  are  grown  in  hills  or  drills,  as  may  suit 
the  taste  or  convenience  of  the  cultivator. 

All  of  the  varieties  are  somewhat  tender,  and  should  not 
be  planted  before  settled,  mild  weather.  They  succeed  best 
in  warm,  light  soil ;  but  will  flourish  in  almost  any  soil  or 
situation,  unless  it  be  shaded  or  very  wet. 

258 


254  LEGUMINOUS  PLANTS. 

When  planted  in  drills,  they  are  made  from  fourteen  to 
twenty  inches  apart,  and  from  an  inch  to  two  inches  in 
depth.  The  seeds  are  planted  from  three  to  six  inches 
apart ;  the  distance  in  the  drills,  as  well  as  the  space  be- 
tween the  drills,  being  regulated  by  the  habit  of  the*  variety 
cultivated. 

If  planted  in  hills,  they  should  be^  three  feet  apart  in  one 
direction,  and  two  feet  in  the  opposite.  If  the  variety  under 
cultivation  is  large  and  vigorous,  four  or  five  plants  may  be 
allowed  to  a  hill ;  if  of  an  opposite  character,  allow  twice 
this  number. 

To  raise  Seed.  —  Leave  a  row,  or  a  few  hills,  entirely  un- 
plucked.  Seed  is  of  little  value  when  saved  at  the  end  of 
the  season  from  a  few  scattered  pods  accidentally  left  to 
ripen  on  plants  that  have  been  plucked  from  time  to  time 
for  the  table. 

Varieties  :  — 

Black-eyed  Plant  fifteen  inches  high ;  the  flowers  are 
white  ;  the  pods  are  five  inches  long,  green  and 
straight  while  young,  and  contain  five  or  six  seeds,  —  these 
are  white,  spotted  and  marked  about  the  eye  with  black,  of 
an  oblong  form,  and  measure  half  an  inch  in  length,  and 
three-eighths  of  an  inch  in  thickness. 

A  quart  contains  fifteen  hundred  beans,  and  will  plant  a 
drill,  or  row,  of  two  hundred  feet,  or  a  hundred  and  fifty 
hills. 

The  variety  is  early.  Sown  at  the  commencement  of  the 
season,  the  plants  blossomed  in  six  weeks,  produced  pods  for 
the  table  in  seven  weeks,  pods  for  shelling  in  ten  weeks,  and 
ripened  in  eighty-seven  days.  It  yields  well,  ripens  off  at 
once,  and,  on  account  of  the  thick,  parchment-like  character 
of  the  pods,  suffers  much  less  from  wet  and  unfavorable 
seasons  than  many  other  sorts. 

As  a  string-bean,  it  is  of  fair  quality,  good  when  shelled 


AMERICAN  GARDEN-BEAN.  255 

in  the  green  state,  and  farinaceous  and  mild  flavored  when 
ripe. 

A  half-dwarf  variety,  growing  from  two  to     Blue  Pod. 
three  feet  high.     The  pods  are  five  inches  long, 
pale  green  while  young,  cream-white  when  fully  ripe,  and 
contain  five  or  six  seejls. 

Its  season  is  intermediate.  The  plants  blossomed  in 
seven  weeks,  afforded  pods  for  stringing  in  eight  weeks, 
green  beans  in  ten  or  eleven  weeks,  and  ripened  in  ninety- 
seven  days  from  the  time  of  sowing.  It  is  a  week  earlier 
than  the  White  Marrow,  and  ten  days  in  advance  of  the 
Pea-bean.  Plantings  may  be  made  as  late  as  the  last  week 
in  June,  which  will  yield  pods  for  the  table  in  seven  weeks, 
and  ripen  the  middle  of  September,  or  in  about  twelve 
weeks. 

The  ripe  seed  is  white,  oblong,  flattened,  rounded  on  the 
back,  often  squarely  or  angularly  shortened  at  the  ends,  half 
an  inch  long,  and  a  fourth  of  an  inch  thick.  Twenty- 
seven  hundred  will  measure  a  quart. 

It  is  a  field  rather  than  a  garden  variety,  though  the 
green  pods  are  tender  and  well  flavored.  If  planted  in 
drills  two  feet  apart,  five  pecks  of  seed  will  be  required 
for  an  acre  ;  or  four  pecks  for  the  same  quantity  of  ground, 
if  the  rows  are  two  feet  and  a  half  apart.  If  planted  in 
hills,  six  or  eight  seeds  should  be  put  in  each  ;  and,  if  the 
hills  are  three  feet  apart,  twelve  quarts  of  seed  will  plant  an 
acre. 

The  Blue  Pod  is  the  earliest  of  the  field  varieties  ;  more 
prolific,  more  generally  cultivated,  and  more  abundant  in 
the  market,  than  either  the  Pea-bean  or  the  White  Marrow. 
It  is,  however,  much  less  esteemed,  and,  even  in  its  greatest 
perfection,  is  generally  sold  at  a  lower  price. 

On  account  of  its  precocity,  it  is  well  suited  for  planting 
in  fields  of  corn,  when  the  crop  may  have  been  partially 
destroyed  by  birds  or  insects,  and  the  season  has  too  far  ad- 


256  LEGUMINOUS  PLANTS. 

vanced  to  admit  of  a  replanting  of  corn.     In  field  culture, 
Blue-pod  beans  are  planted  till  the  25th  of  June. 

Canada  The  plants  of  this  variety  are  from  four- 

Rotmn  AMERICAN     teen   to  sixteen  inches  high ;    the  pods  are 

Law. '          five  inches  long,  nearly  straight,  green  while 

young,  yellow  at  maturity,  and  contain  from 

four  to  six  seeds. 

Season  intermediate.  If  sown  early,  the  plants  will  blos- 
som in  six  or  seven  weeks,  supply  the  table  with  pods  in 
eight  weeks,  green  shelled  beans  in  ten  weeks,  and  ripen 
off  in  ninety  days.  When  planted  after  settled  warm 
weather,  the  variety  grows  rapidly,  and  ripens  quickly ; 
blossoming  in  less  than  six  weeks,  and  ripening  in  seventy 
days,  from  the  time{of  planting.  For  green  shelled-beans, 
the  seeds  may  be  planted  till  the  middle  of  July. 

The  ripe  seeds  are  of  an  ovoid  or  rounded  form,  and 
measure  half  an  inch  in  length  and  three-eighths  of  an  inch 
in  thickness.  They  are  of  a  yellowish-drab  color,  with  a 
narrow,  reddish-brown  line  about  the  eye.  Seventeen  hun- 
dred are  contained  in  a  quart ;  and  this  amount  of  seeds  will 
plant  two  hundred  and  fifty  feet  of  drill,  or  a  hundred  and 
seventy-five  hills. 

The  variety  is  quite  productive,  and  excellent  as  a  shelled- 
bean,  green  or  dry.  The  young  pods  are  not  so  tender  as 
those  of  many  other  sorts,  and  are  but  little  used. 

Chilian.  Plant  sixteen  or  eighteen  inches  high ;  flowers 
pale  lilac  ;  the  pods  are  five  inches  and  a  half  long, 
and  contain  five  seeds. 

Planted  early  in  the  season,  the  variety  blossomed  in 
seven  weeks,  yielded  pods  for  the  table  in  eight  weeks,  and 
ripened  in  a  hundred  days,  from  the  time  of  planting. 

The  ripe  seeds  are  of  a  clear,  bright  pink,  or  rose  color, 
kidney  -  shaped,  and  of  large  size;  generally  measuring 
three-fourths  of  an  inch  long,  and  three-eighths  of  an  inch 


AMERICAN  GARDEN-BEAN.  257 

thick.  Twelve  hundred  and  fifty  are  contained  in  a  quart, 
and  will  be  sufficient  for  planting  a  row,  or  drill,  of  two 
hundred  feet,  or  for  a  hundred  and  twenty-five  hills. 

The  variety  is  healthy  and  productive  ;  much  esteemed 
for  the  tender,  pulpy  character  of  the  young  pods ;  and 
worthy  of  cultivation  for  the  large  size  and  good  quality  of 
the  beans,  which,  either  in  the  green  or  ripe  state,  are  quite 
farinaceous  and  mild  flavored. 

Height  fourteen  or  fifteen  inches  ;  flow-     Crescent-eyed, 
ers  white  ;  the  pods  are  five  inches  and  a 
half  long,  and  contain  five  seeds. 

Season  intermediate.  If  planted  early,  the  variety  will 
blossom  in  seven  weeks,  yield  pods  for  stringing  in  eight 
weeks,  supply  the  table  with  green  beans  in  eleven  weeks, 
and  ripen  in  ninety  days.  When  planted  and  grown  under 
the  influence  of  summer  weather,  pods  may  be  plucked  for 
the  table  in  fifty  days,  and  the  crop  will  ripen  in  about  twelve 
weeks. 

The  beans,  when  ripe,  are  white,  with  a  large,  rose-red 
patch  about  the  eye  ;  the  colored  portion  of  the  surface  being 
striped  and  marked  with  brownish-red  :  they  are  somewhat 
kidney-shaped,  and  measure  three-fourths  of  an  inch  in 
length,  and  three-eighths  of  an  inch  in  thickness.  A  quart 
contains  nearly  thirteen  hundred  seeds,  and  will  plant  a 
hundred  and  fifty  hills,  or  a  row  of  two  hundred  feet. 

The  variety  yields  well,  and  the  green  pods  are  tender 
and  well  flavored.  It  is,  however,  generally  cultivated  for 
its  seeds,  which  are  of  large  size  and  excellent  quality, 
whether  used  in  a  green  or  ripe  state. 

Plant  sixteen  inches  in  height ;    the  pods     Dun-colored, 
are  five  inches  and  a  half  long,  half  an  inch 
broad,  yellow  and  slender  when  fully  ripe,  and  contain  five 
or  six  beans. 

The  ripe  seeds  are  dun-colored,  or  dark    drab,  kidney- 
17 


258  LEGUMINOUS  PLANTS. 

shaped,  five-eighths  of  an  inch  long,  and  a  fourth  of  an  inch 
thick.  A  quart  contains  seventeen  hundred  beans,  and  will 
plant  a  row  of  two  hundred  and  twenty-five  feet,  or  a  hun- 
dred and  seventy-five  hills. 

It  is  one  of  the  earliest  of  the  Dwarf  varieties.  The 
plants  blossomed  in  six  weeks,  produced  young  pods  in 
seven  weeks,  and  ripened  in  eighty -five  days,  from  the  time 
of  sowing.  Planted  after  settled  warm  weather,  pods  were 
gathered  for  use  in  six  weeks ;  and  for  these  the  seeds  may 
be  sown  until  the  first  of  August. 

As  a  shelled-beau,  green  or  dry,  it  is  of  little  value,  and 
hardly  worthy  of  cultivation. .  As  an  early  string-bean,  it  is 
one  of  the  best.  The  pods  are  not  only  succulent  and  ten- 
der, but  suitable  for  use  very  early  in  the  season.  It  is  also 
quite  prolific,  and,  if  planted  at  intervals  of  two  weeks  till 
the  last  of  July,  will  supply  the  table  to  the  last  of  Sep- 
tember. 

The  variety  has  long  been  cultivated  in  England  and 
other  parts  of  Europe,  and  is  much  esteemed  for  its  hardi- 
ness and  productiveness. 

Dwarf  Strictly  a  Dwarf  variety,  growing  about  six- 

teen inches  high.  The  flowers  are  pale  purple  ; 
the  pods  are  five  inches  long,  sickle-shaped,  and  contain  five 
or  six  seeds. 

The  ripe  seeds  are  smaller  than  those  of  the  Running 
variety,  but  of  the  same  form  and  color.  Sixteen  hundred 
are  contained  in  a  quart,  and  will  plant  nearly  two  hundred 
feet  of  drill,  or  a  hundred  and  seventy-five  hills. 

The  genuine  Dwarf  Cranberry  is  not  one  of  the  earliest 
varieties,  but  rather  an  intermediate  sort.  Sown  as  soon  as 
the  weather  was  suitable,  the  plants  were  in  flower  in  seven 
or  eight  weeks,  and  young  pods  were  gathered  for  use  in 
nine  weeks.  In  favorable  seasons,  the  crop  will  be  ready 
for  harvesting  in  ninety  days.  If  planted  in  June,  the 
variety  will  ripen  in  ten  weeks. 


AMERICAN  GARDEN-BEAN.  259 

It  is  hardy  and  productive,  and  the  young  pods  are  not 
only  succulent  and  tender,  but  are  suitable  for  use  at  a  more 
advanced  stage  of  growth  than  those  of  most  varieties.  The 
beans,  in  their  green  state,  are  farinaceous  and  well  flavored, 
but,  after  ripening,  are  little  used,  the  color  being  objection- 
able. 

A  variety  with  a  brownish-red,  oval,  flattened  seed,  half 
an  inch  in  length,  is  extensively  known  and  cultivated  as  the 
Dwarf  Cranberry.  It  is  ten  or  twelve  days  earlier,  the 
plants  are  smaller  and  less  productive,  the  young  pods  less 
tender  and  succulent,  and  the  seeds  (green  or  ripe)  less  fari- 
naceous, than  those  of  the  true  variety.  With  the  excep- 
tion of  its  earlier  maturity,  it  is  comparatively  not  worthy 
of  cultivation. 

Stem  sixteen  inches  high  ;  pods  five  inches  Dwarf 

,.,  ,  ,          .  Horticultural, 

long,  green   while   young,  but  changing  to 

yellow,  marbled  and  streaked  with  brilliant  rose-red,  when 
sufficiently  advanced  for  shelling  in  their  green  state  :  if 
well  formed,  they  contain  five  (rarely  six)  seeds. 

It  is  a  medium,  or  half-early  sort.  Planted  at  the  com- 
mencement of  favorable  weather,  it  blossomed  in  seven 
weeks,  produced  pods  for  the  table  in  eight  weeks,  and 
ripened  in  ninety-five  or  a  hundred  days.  Planted  and 
grown  in  summer  weather,  the  variety  produced  green  pods 
in  seven  weeks,  and  ripened  in  ninety  days. 

The  ripe  seeds  resemble  those  of  the  Running  variety  in 
form  and  color.  Fourteen  hundred  are  contained  in  a  quart ; 
and  this  quantity  of  seed  will  be  sufficient  for  planting  a 
row  of  a  hundred  and  seventy-five  feet,  or  a  hundred  and 
forty  hills. 

The  Dwarf  Horticultural  Bean  is  quite  productive,  and 
the  young  pods  are  tender  and  of  good  quality.  It  is,  how- 
ever, not  so  generally  cultivated  for  its  young  pods  as  for  its 
seeds,  which  are  much  esteemed.  For  shelling  in  the  green 


260  LEGUMINOUS  PLANTS. 

state,  it  is  one  of  the  best  of  the  Dwarfs,  and  deserves  cul- 
tivation. 


Dwarf  Sabre.  A  half-dwarf,  French  variety,  two  and  a 

DWARF  CASE-KNIFE. 


seven  or  eight  inches  long,  and  an  inch  in  width,  often 
irregular  and  distorted,  brownish-  white  when  ripe,  and  con- 
tain seven  to  eight  seeds. 

The  ripe  bean  is  white,  kidney-shaped,  flattened,  three- 
fourths  of  an  inch  in  length,  and  three-eighths  of  an  inch  in 
width.  About  twelve  hundred  are  contained  in  a  quart. 
As  the  variety  is  a  vigorous  grower,  and  occupies  much 
space,  this  quantity  of  seed  will  plant  a  row  of  two  hundred 
feet,  or  two  hundred  and  twenty-five  hills. 

Season  intermediate.  The  plants  blossomed  in  seven 
weeks,  produced  young  pods  in  eight  weeks,  pods  for  shelling 
in  their  green  state  in  twelve  weeks,  and  ripened  in  ninety- 
seven  days,  from  the  time  of  sowing.  If  cultivated  for  its 
green  pods,  the  seeds  may  be  planted  to  the  middle  of  July. 

The  Dwarf  Sabre  is  one  of  the  most  productive  of  all 
varieties,  yielding  its  long,  broad  pods  in  great  profusion. 
From  the  spreading,  recumbent  character  of  the  plants,  the 
pods  often  rest  or  lie  upon  the  surface  of  the  ground  ;  and, 
being  unusually  thin  and  delicate,  the  crop  often  suffers  to  a 
considerable  extent  from  the  effects  of  rain  and  dampness  in 
unfavorable  seasons. 

The  young  pods  are  remarkable  for  their  tender  and  suc- 
culent character  ;  and  the  beans,  both  in  a  green  and  dried 
state,  are  of  good  quality.  It  is  hardy,  productive,  and  rec- 
ommended for  cultivation. 

Eany  china.  Plant  fifteen  inches  high,  with  wrinkled 

RED-EYEDA'CHINA.      foliage  and  white  flowers  ;  the  pods  are  five 
inches   long,    yellowish-green    as    they  ap- 
proach maturity,  yellow  when  fully  ripe,  and  contain  five 
(rarely  six)  beans. 


AMERICAN  GARDEN-BEAN.  261 

The  ripe  seeds  are  white,  colored  and  spotted  about  the 
eye  with  purplish-red,  oblong,  six-tenths  of  an  inch  long,  and 
three-eighths  of  an  inch  thick.  Sixteen  hundred  and  fifty 
measure  a  quart,  and  will  plant  two  hundred  feet  of  drill, 
or  two  hundred  hills. 

Plants  from  seeds  sown  early  in  the  season  blossomed  in 
six  weeks,  afforded  young  pods  for  use  in  seven  weeks,  green 
beans  in  ten  weeks,  and  ripened  in  eighty-five  days.  Planted 
and  grown  in  summer,  the  crop  ripened  in  eleven  weeks  ; 
and  plants  from  seeds  sown  as  late  as  the  first  of  August 
afforded  an  abundant  supply  of  tender  pods  from  the  middle 
to  the  close  of  September. 

The  Early  China  is  very  generally  disseminated,  and  is 
one  of  the  most  popular  of  the  Dwarf  varieties.  It  is  hardy 
and  productive  ;  but  the  young  pods,  though  succulent  and 
tender,  are  inferior  to  those  of  some  other  varieties.  The 
seeds,  green  or  ripe,  are  thin-skinned,  mealy,  and  mild 
flavored. 

A  low-growing,  branching  variety,  twelve     Early  Kachel. 
to  fifteen    inches   high ;   flowers  white ;  the 
pods  are  five  inches  and  a  half   long,   and    contain   five 
seeds. 

Planted  early  in  the  season,  the  variety  blossomed  in 
seven  weeks  ;  and  in  eight  weeks  the  young  pods  were  fit 
for  use.  Pods  for  shelling  were  plucked  in  ten  weeks,  and 
the  crop  ripened  in  eighty  days.  For  the  green  pods,  the 
seeds  may  be  planted  till  the  middle  or  20th  of  July. 

The  ripe  seed  is  yellowish-brown,  white  at  one  of  the 
ends,  kidney-shaped,  often  abruptly  shortened,  five-eighths 
of  an  inch  long,  and  a  fourth  of  an  inch  thick.  Nearly  two 
thousand  are  contained  in  a  quart. 

The  Early  Rachel  is  hardy,  and  moderately  productive, 
and,  as  an  early  string-bean,  may  be  desirable  ;  but  as  a 
shell-bean,  green  or  dry,  it  is  of  little  value.  In  common 
with  many  other  early  sorts  cultivated  as  string-beans,  the 


262  LEGUMINOUS  PLANTS. 

pods,  though  crisp  and  tender  at  first,  soon  become  too  tough 
and  parchment-like  for  use.  In  general,  the  pods  of  the 
later  sorts  remain  crisp  and  tender  a  much  longer  period 
than  those  of  the  earlier  descriptions. 

Early  Plant  about  sixteen  inches  high,  with  small, 

VALENTINE.*     yellowish-green  leaves  and  white  flowers ;    the 

pods  are  four  and  a  half  or  five  inches  long, 

sickle-shaped,  almost  cylindrical,  green  while  young,  yellow 

when  ripe,  and  contain  five  seeds. 

The  variety  is  productive,  and  quite  early,  though  not  one 
of  the  earliest.  Sown  at  the  commencement  of  the  season, 
the  plants  blossomed  in  six  weeks,  produced  pods  for  use  in 
seven  weeks,  and  ripened  in  thirteen  weeks,  or  ninety  days, 
from  the  time  of  planting.  Planted  after  the  beginning  of 
summer  weather,  pods  were  gathered  for  the  table  in  fifty 
days,  and  the  beans  ripened  in  eleven  weeks. 

The  seeds,  when  ripe,  are  of  a  pale-pink  color,  marbled 
or  variegated  with  rose-red,  oblong,  nearly  straight,  some- 
times distorted  and  irregular  as  if  pressed  out  of  their 
natural  shape,  five-eighths  of  an  inch  long,  and  three-eighths 
of  an  inch  in  thickness.  A  quart,  which  contains  eighteen 
or  nineteen  hundred  seeds,  is  sufficient  for  planting  a  hun- 
dred and  seventy-five  hills,  or  for  a  drill,  or  row,  of  two 
hundred  or  two  hundred  and  twenty-five  feet. 

The  Early  Valentine  has  little  merit  as  a  shelled-bean, 
green  or  ripe ;  but,  of  nearly  seventy  of  the  most  popular 
of  the  native  as  well  as  foreign  sorts  experimentally  grown, 
no  one  excelled  it  in  the  tender  and  succulent  character  of 
the  pods  in  the  green  state.  Though  these  are  of  moderate 
size,  they  are  remarkable  for  their  thick,  fleshy  sides,  and 
for  the  length  of  time  required  for  the  development  of  the 
seeds  within.  Few,  if  any,  of  the  Dwarfs  harden  their  pods 
so  slowly,  or  continue  longer  in  condition  for  use  ;  and  few 
are  more  productive. 

It  has  long  been  grown  in  England  and  other  parts  of 


AMERICAN  GARDEN-BEAN.  263 

Europe,  and  is  common  to  gardens  in  almost  every  section 
of  the  United  States. 

A  variety,  imported  from  France  twenty  years  since,  and 
known  as  the  "Excelsior,"  strongly  resembles,  if  it  is  not 
identical  with,  the  Early  Valentine.  The  plants  are  similar 
in  habit ;  the  pods  have  the  same  form,  and  solid,  fleshy 
character  ;  and  the  seeds,  in  their  ripe  state,  are  of  the  same 
size  and  color. 

Height  sixteen  inches  ;  flowers  purple  ;  the          Golden 
pods  are  five  inches  and  a  half  long,  five-         C^D?^' 

.    -..-I  (i  .-ti  i  -i  'ft  ROUND  AMERICAN 

eighths  oi  an  inch  broad,  and  contain  five          KIDNEY. 
seeds. 

Season  intermediate.  Early  plantings  blossomed  in  seven 
weeks,  yielded  pods  for  the  table  in  eight  weeks,  and  ripened 
in  ninety  days. 

The  ripe  seeds  are  pale  greenish-yellow,  with  *  an  olive- 
green  line  encircling  the  eye  ;  roundish-ovoid,  three-eighths 
of  an  inch  long,  and  nearly  the  same  in  thickness.  A  quart 
contains  nearly  eighteen  hundred  seeds,  and  will  plant  a 
row,  or  drill,  of  two  hundred  feet,  or  two  hundred  and 
twenty-five  hills. 

As  a  string-bean,  or  for  shelling  in  the  green  state,  it  is 
inferior  to  many  other  varieties,  and  is  little  cultivated  for 
use  in  these  forms  ;  but,  as  a  variety  for  baking,  it  is  much 
esteemed,  and  recommended  for  cultivation. 

Hardy  and  productive. 

The   plants  of  this   familiar   variety   are     L0ng  Yellow 
from   fourteen   to    sixteen   inches  high ;  the       ^'wE^8' 
flowers   are  pale  purple  ;  the  pods  are  five       YEWK!KS.IX" 
inches  long,  six-tenths  of  an  inch  broad,  green 
at  first,  gradually  becoming  paler,  cream^yellow  when  ripe, 
and  contain  five  (rarely  six)  beans. 

It  is  one  of  the  earliest  of  the  Dwarf  varieties.  Spring 
plantings  were  in  blossom  in  six  weeks,  produced  pods  for 


264  LEGUMINOUS  PLANTS. 

the  table  in  seven  weeks,  and  ripened  in  eighty-seven  days. 
Sown  in  summer,  the  plants  afforded  pods  for  the  table  in 
six  weeks,  and  ripened  in  sixty-three  days.  Planted  as  late 
in  the  season  as  the  last  of  July  or  first  of  August,  the 
variety  gave  an  abundant  supply  of  tender  pods  from  the 
middle  to  the  last  of  September. 

The  ripe  seeds  are  pale  yellowish-drab,  with  an  olive- 
green  line  about  the  eye,  the  drab  rapidly  changing  by  age 
to  dull  yellowish-brown.  They  are  kidney-shaped,  three- 
fourths  of  an  inch  long,  and  three-tenths  of  an  inch  thick. 
Fourteen  hundred  beans  are  contained  in  a  quart,  and  will 
plant  a  row  of  two  hundred  feet,  or  a  hundred  and  fifty 
hills. 

It  is  quite  productive,  and  an  excellent  early  string-bean, 
but  less  valuable  as  a  green  shelled-bean,  or  for  cooking 
when  ripe.  On  account  of  the  tender  and  delicate  charac- 
ter of  the  pods,  the  ripe  seeds  are  often  injured  by  damp 
or  continued  rainy  weather.  A  popular,  early  garden-bean, 
much  cultivated  both  in  this  country  and  in  Europe. 

Mohawk.  Stem    eighteen    inches   high,    sturdy   and 

[OHAWK.  .  flowers  pale  lilac  ;   the  pods  are 


five  inches  and  a  half  long,  five-eighths  of  an  inch  wide, 
and  generally  contain  five  beans. 

The  ripe  seeds  are  variegated  with  drab,  dull  purple,  and 
different  shades  of  brown  :  they  are  kidney-shaped,  and 
measure  nearly  three-fourths  of  an  inch  in  length,  and  three- 
eighths  of  an  inch  in  width.  A  quart  contains  fourteen 
hundred  and  fifty  seeds,  and  will  plant  a  hundred  and 
seventy-five  feet  of  drill,  or  a  hundred  and  seventy-five 
hills. 

It  is  a  week  later  than  the  earliest  varieties.  Plants  from 
seeds  sown  early  in  spring  were  in  blossom  in  seven  weeks, 
produced  pods  for  the  table  in  eight  weeks,  and  ripened  in 
a  hundred  days,  from  the  time  of  sowing.  In  ordinary 
seasons,  the  variety  will  ripen  perfectly  if  planted  the  last 


AMERICAN  GARDEN-BEAN.  265 

week  in  June  ;  and  will  yield  an  abundance  of  pods  for  the 
table,  if  the  planting  be  made  as  late  in  the  season  as  the 
last  of  July. 

The  Early  Mohawk  is  quite  productive,  and  one  of  the 
hardiest  of  the  Dwarf  varieties.  It  is  well  adapted  for 
early  planting,  and  is  extensively  grown  by  market-gardeners 
as  an  early  string-bean.  The  young  pods  are  tender,  and 
of  good  quality  ;  and,  if  gathered  as  they  become  of  suitable 
size,  the  plants  will  contine  to  yield  them  in  great  abun- 
dance. The  shelled-beans,  green  or  dry,  are  considered 
inferior  to  many  other  varieties. 

Plant  strong   and  vigorous,  two    feet   high.         Negro 
The  pods  are  from  six  to  seven  inches  long, 
rather  narrow,  but  of  even  breadth,   uniformly  green  till 
near  maturity,  and  contain  from  six  to  eight  slender,  small, 
nearly  straight,  but  somewhat  kidney-shaped,  glossy-black 
seeds,  about  half  an  inch  in  length. 

Planted  May  20,  the  variety  blossomed  July  8,  and  the 
crop  ripened  Aug.  10. 

The  Negro  Long-pod  is  one  of  the  most  productive  of  all 
the  Dwarfs,  yielding  its  long,  slender,  and  succulent  pods  in 
profuse  abundance.  The  seeds,  either  green  or  ripe,  are 
seldom  used. 

The  variety  is  of  foreign  origin,  and  is  common  to  gar- 
dens both  in  France  and  England.  A  sub-variety,  known 
as  the  Dwarf  Negro,  less  stocky  in  habit,  and  with  much 
smaller  pods,  is  also  a  favorite  in  the  markets  of  London. 
The  Long-podded,  however,  is  considered  much  superior  to 
the  old  Dwarf ;  but  both  are  highly  prized  for  the  narrow, 
handsome  form  of  the  young  pods,  and  for  their  uniformly 
fine  green  color. 

The  plants  of  this  variety  often  produce  slen-     Newington 
.  ,     J     .     ,  t  f    .        Wonder, 

der,  barren  runners,  eighteen  inches  or  two  ieet 

in  length  ;  but  they  are  generally  of  short  duration. 


LEGUMINOUS  PLANTS. 

* 

The  pods  are  small  and  straight,  usually  four  inches  long, 
and  nearly  half  an  inch  broad.  They  are  pale  green  at 
first,  afterwards  change  to  yellowish-white,  tinted  or  washed 
with  bright  pink,  and  contain  six  or  seven  beans. 

The  ripe  seeds  are  pale  brownish-drab,  nearly  half  an 
inch  long,  and  a  fourth  of  an  inch  deep.  Thirty-six  hun- 
dred are  contained  in  a  quart,  which  will  plant  a  row  four 
hundred  feet  in  length,  or  four  hundred  hills. 

The  variety  is  not  early,  and,  when  cultivated  for  its 
seeds,  should  have  the  benefit  of  the  whole  season  ;  though, 
with  favorable  autumnal  weather,  the  crop  will  ripen  if 
planted  the  middle  of  June. 

In  its  manner  of  growth  and  general  character,  the  New- 
ington  Wonder  resembles  the  Tampico,  or  Turtle-soup.  As 
a  string-beau,  it  is  one  of  the  best.  The  pods,  though  not 
large,  are  crisp,  succulent,  and  tender,  and  are  produced  in 
great  abundance  throughout  most  of  the  season.  The  seeds, 
both  in  their  green  and  ripe  state,  are  small,  and  of  little 
value  for  the  table. 

Nonpareil.  The  plants  of  this  variety  are  strong  and 
vigorous,  and  somewhat  resemble  the  Mohawk, 
or  White  Kidney,  growing  eighteen  inches  high ;  the  flow- 
ers are  white  ;  the  pods  are  five  and  a  half  or  six  inches 
long,  green  at  first,  cream-yellow  at  maturity,  and  contain 
five  or  six  seeds. 

Planted  the  20th  of  May,  the  variety  was  in  flower  July  9, 
and  ripened  Aug.  12,  or  in  eighty-four  days  from  the  time 
of  planting. 

The  ripe  seeds  are  strongly  kidney-shaped,  nearly  three- 
fourths  of  an  inch  long,  white,  with  a  broad  and  somewhat 
irregular  patch  of  red  about  the  eye,  and  numerous  spots  of 
the  same  color  upon  the  back  and  sides :  fourteen  hundred 
are  contained  in  a  quart ;  and  this  amount  of  seed  will  plant 
a  hundred  and  seventy-five  feet  of  drill,  or  a  hundred  and 
fifty  hills. 


AMERICAN  GARDEN-BEAN.  267 

The  variety  is  not  only  hardy  and  remarkably  productive, 
but  the  young  pods  are  tender  and  excellent,  and  the  seeds, 
green  or  ripe,  are  surpassed  by  few,  if  any,  of  the  Dwarf 
sorts,  in  mildness  and  delicacy  of  flavor. 

Plant  vigorous,  much  branched,  and,  like  the     Pea-bean. 
Blue  Pod  and  "White  Marrow,  inclined  .to  send 
up  running  shoots  ;  foliage  small,  deep  green  ;  flowers  white  ; 
the  pods  are  four  inches  long,  half  an  inch  wide,  nearly 
straight,  and  contain  five  beans. 

Planted  early  in  spring,  it  blossomed  in  fifty  days, 
afforded  green  pods  in  fifty-eight  days,  and  ripened  in  fifteen 
weeks.  In  favorable  autumns,  it  will  ripen  if  planted  as 
late  as  the  20th  of  June  ;  but  it  is  not  so  early  as  the  Blue 
Pod  or  White  Marrow,  and,  when  practicable,  should  have 
the  advantage  of  the  entire  season. 

The  ripe  seeds  of  the  pure  variety  are  quite  small,  round- 
ish-ovoid, five-sixteenths  of  an  inch  long,  a  fourth  of  an 
inch  in  width  and  thickness,  and  of  a  pure,  yet  not  glossy, 
white  color.  Forty-four  hundred  seeds  are  contained  in  a 
quart. 

As  a  garden  variety,  it  is  of  little  value,  though  the 
young  pods  are  crisp  and  tender.  It  is  cultivated  almost 
exclusively  as  a  field-bean.  If  planted  in  rows  or  drills 
two  feet  apart,  three  pecks  of  seeds  will  be  required  for  an 
acre  ;  or  eighteen  quarts  will  seed  this  quantity  of  land  if 
the  rows  are  two  feet  and  a  half  apart.  When  planted  in 
hills,  eight  seeds  are  allowed  to  a  hill ;  and,  if  the  hills  are 
made  three  feet  apart,  eight  quarts  will  plant  an  acre.  The 
yield  varies  from  fourteen  to  twenty  bushels,  according  to 
soil,  season,  and  cultivation. 

The  Pea-bean,  the  White  Marrow,  and  the  Blue  Pod,  are 
the  principal,  if  not  the  only,  kinds  of  much  commercial  im- 
portance ;  the  names  of  other  varieties  being  rarely,  if  ever, 
mentioned  in  the  regular  reports  of  the  current  prices  of  the 
markets.  If  equally  well  ripened,  and,  in  their  respective 


268  LEGUMINOUS  PLANTS. 

* 

varieties,  equally  pure,  the  Pea-bean  and  the  White  Marrow 
command  nearly  the  same  prices  ;  the  former,  however, 
being  more  abundant  in  the  market  than  the  latter.  By 
many,  and  perhaps  by  a  majority,  the  Pea-bean  is  esteemed 
the  best  of  all  baking  varieties. 

Pottawotto-  The  plants  of  this  variety  are  remarkable 
for  their  strong,  vigorous  habit,  and  large, 
luxuriant  foliage.  The  pods  are  six  inches  long,  green  at 
first,  then  mottled  and  streaked  with  lively  rose-red  on  a 
cream-white  ground,  and  contain  five  (rarely  six)  seeds. 

Plants  from  seeds  sown  early  in  the  season  were  in  flower 
in  seven  weeks,  afforded  pods  for  shelling  in  eleven  weeks, 
and  ripened  in  a  hundred  days,  from  the  time  of  planting. 

The  ripe  seeds  are  of  a  light  creamy-pink  color,  streaked 
and  spotted  with  red  or  reddish-brown,  kidney-shaped,  fully 
three-fourths  of  an  inch  long,  and  three-eighths  of  an  inch 
broad.  One  thousand  will  measure  a  quart,  and  will  plant 
a  row  two  hundred  feet  in  length,  or  a  hundred  and  twenty- 
five  hills. 

The  young  pods  are  inferior  to  most  varieties  in  crisp- 
ness,  and  tenderness  of  texture,  and  are  but  little  used. 
The  seeds  are  remarkably  large,  separate  easily  from  the 
pods,  and,  green  or  ripe,  are  very  farinaceous  and  well 
flavored,  nearly  or  quite  equalling  the  Dwarf  and  Running 
Horticultural. 

Bed-  Plant  nearly  a  foot  and  a  half  high  ;  the  pods 

are  five  inches  and  a  half  long,  pale  green,  with 
occasional  marks  and  spots  of  purple,  and  contain  five 
(rarely  six)  seeds. 

Season  intermediate.  Plants  from  seeds  sown  after  set- 
tled warm  weather  blossomed  in  six  weeks,  and  green  pods 
were  plucked  for  use  in  fifty  days.  Pods  for  shelling  in  the 
green  state  were  gathered  in  ten  weeks,  and  the  crop  ri- 
pened in  ninety  days.  For  its  young  pods,  or  for  green 


AMERICAN  GARDEN-BEAN.  269 

beans,  plantings  may  be  made  to  the  last  week  in  June ; 
but  the  crop  will  not  mature,  unless  the  weather  continues 
favorable,  till  the  first  of  October. 

The  ripe  seeds  are  variegated  with  deep  red  and  pale 
drab,  the  red  predominating ;  kidney-shaped,  three-fourths 
of  an  inch  long,  and  three-tenths  of  an  inch  deep.  A  quart 
contains  fourteen  hundred  and  fifty  seeds,  and  will  plant  a 
row  of  two  hundred  and  twenty-five  feet,  or  a  hundred  and 
fifty  hills. 

The  variety  is  hardy  and  productive.  It  is  extensively 
cultivated  as  a  garden-bean  in  England  and  France,  and  has 
been  common  to  the  gardens  of  this  country  for  nearly  two 
centuries.  The  young  pods  are  of  medium  quality  ;  but  the 
seeds,  green  or  dry,  are  mild  and  delicate.  On  account  of 
the  parchment-like  character  of  the  pods,  the  seeds  seldom 
suffer  from  the  effects  of  wet  weather. 

Plant  sixteen   to   eighteen   inches    high,  and      Kefugee. 
readily  distinguished  from  most  varieties  by  its       H°ONJEND  * 
small,  smooth,  deep-green,  and  elongated  leaves  ; 
flowers  purple  ;  the  pods  are  five  inches  long,  nearly  cylin- 
drical, greenish--white,  streaked  with  purple  when  sufficiently 
advanced  for  shelling,  yellow  when  ripe,  and  usually  contain, 
five  beans. 

The  Refugee  is  not  an  early  sort.  The  plants  blossomed 
in  seven  weeks,  produced  young  pods  in  eight  weeks,  and 
ripened  in  eighty-seven  days,  from  the  time  of  sowing. 
Plantings  for  the  ripened  product  may  be  made  till  the 
middle  of  June  ;  and  for  the  green  pods,  to  the  middle  of 
July. 

The  ripe  seeds  are  light  drab,  with  numerous  spots  and 
broad  patches  of  bright  purple,  nearly  straight,  cylindrical 
at  the  middle,  tapering  to  the  ends,  five-eighths  of  an  inch 
long,  and  three-tenths  of  an  inch  thick.  Eighteen  hundred 
and  fifty  are  contained  in  a  quart,  and  will  plant  a  row  two 
hundred  and  fifty  feet  in  length,  or  two  hundred  hills. 


270  LEGUMINOUS  PLANTS. 

The  variety  is  hardy,  yields  abundantly,  and  the  young 
pods  are  thick,  fleshy,  and  tender  in  texture.  As  a  string- 
bean,  or  for  pickling,  it  is  considered  one  of  the  best  of  all 
varieties,  and  is  recommended  for  general  cultivation.  The 
seeds  are  rarely  used  either  in  a  green  or  ripened  state. 

Bob  Boy.  Plant  half-dwarf,  —  early  in  the  season  pro- 
ducing slender,  transient,  barren  runners  two  or 
three  feet  in  length  ;  the  pods  are  five  inches  long,  often 
produced  in  pairs,  yellow  as  they  approach  maturity,  yel- 
lowish-white when  ripe,  and  contain  five  or  six  seeds. 

It  is  one  of  the  earliest  of  the  Dwarfs.  Spring  plantings 
blossomed  in  six  weeks,  produced  pods  for  the  table  in  seven 
weeks,  and  ripened  in  eighty-two  days.  Planted  in  June, 
pods  were  plucked  for  use  in  six  weeks,  and  the  crop  was 
ready  for  harvesting  in  sixty-eight  days. 

The  ripe  seeds  are  clear  bright  yellow,  of  an  oblong  form, 
five-eighths  of  an  inch  long,  and  three-tenths  of  an  inch 
deep.  Fifteen  hundred  seeds  are  contained  in  a  quart,  and 
will  be  sufficient  to  plant  a  row  of  two  hundred  feet,  or  a 
hundred  and  fifty  hills. 

The  Rob  Roy  generally  matures  in  great  perfection,  being 
seldom  stained  or  otherwise  injured  by  rain  or  the  dampness 
of  ordinary  seasons.  It  is  also  one  of  the  earliest  of  the 
Dwarf  varieties,  but  desirable  as  a  string-bean  rather  than 
for  its  qualities  as  a  green  shelled-bean,  or  for  cooking  when 
ripe.  If  cultivated  for  its  pods  only,  plantings  may  be  made 
until  the  first  of  August. 

Bound  Yellow         Fourteen  to  sixteen  inches  high  ;  the  pods 

Six- weeks.  .  .    1P 

BOUND  YELLOW.       are    five  inches  long,  half  an    inch  broad, 

DWARF    YELLOW.  ,  .,         .   ,  .  . 

pale  yellowish-green  as  they  approach  matu- 
rity, and,  when  fully  ripe,  remarkably  slender,  and  more 
curved  than  in  their  green  state.  They  contain  five  or  six 
beans. 

The  variety  is  early  ;  blossoming  in  six  weeks,  producing 


AMERICAN  GARDEN-BEAN.  271 

young  pods  in  seven  weeks,  and  ripening  in  ninety  days, 
from  the  time  of  planting.  When  planted  in  June,  pods 
may  be  plucked  for  use  in  seven  weeks,  and  the  crop  will  be 
ready  for  harvesting  in  eighty  days.  For  its  green  pods, 
plantings  may  be  made  to  the  last  of  July. 

The  ripe  seeds  are  orange-yellow,  oblong  or  ovoid,  half 
an  inch  long,  and  three-tenths  of  an  inch  thick.  A  quart 
contains  two  thousand  seeds,  and  will  plant  a  row  two  hun- 
dred and  twenty-five  feet  in  length,  or  two  hundred  and 
twenty -five  hills. 

As  an  early  string-bean,  the  variety  is  worthy  of  cultiva- 
tion, but  is  little  used,  and  is  really  of  little  value,  as  a 
shelled-bean,  green  or  ripe.  It  has  been  common  to  the 
gardens  of  this  country  for  more  than  a  century ;  and,  dur- 
ing this  period,  no  apparent  change  has  taken  place  in  the 
character  of  the  plant,  or  in  the  size,  form,  or  color  of  the 
seed. 

Plant   vigorous,    often    producing    running          Swiss 
shoots  ;  the  pods  are  six  inches  long,  yellow,     SCABLET  Swiss. 
streaked  with  brilliant   rose-red  as   they  ap-  ViL 

proach  maturity,  and  contain  five  (rarely  six)  seeds. 

It  is  a  late  variety.  If  planted  as  early  as  the  weather 
will  permit,  the  plants  will  blossom  in  seven  weeks,  young 
pods  will  be  fit  for  use  in  nine  weeks,  and  the  crop  will 
be  ready  for  harvesting  in  a  hundred  and  five  days.  Plant- 
ed and  grown  in  summer  weather,  it  produced  young  pods 
in  sixty  days,  and  ripened  in  thirteen  weeks.  Plantings  for 
the  green  beans  may  be  made  to  the  first  of  July. 

The  ripe  seeds  are  clear  bright  pink,  striped  and  spotted 
with  deep  purplish-red :  they  are  kidney-shaped,  three- 
fourths  of  an  inch  long,  and  three-eighths  of  an  inch  broad. 
Thirteen  hundred  seeds  are  contained  in  a  quart,  and  will 
plant  a  row  two  hundred  feet  in  length,  or  a  hundred  and 
fifty  hills. 

It  is  hardy  and  productive,  and,  as  a  shelled-bean,  of  ex- 


272  LEGUMINOUS  PLANTS. 

cellent  quality,  either  in  its  green  or  ripened  state.     As  a 
variety  for  stringing,  it  has  little  merit. 

Turtle-soup.  Plant,  vigorous,  producing  numerous  slen- 
der, barren  runners  two  feet  or  more  in  length. 
The  pods  are  five  inches  long,  sickle-shaped,  and  contain  five 
or  six  seeds. 

The  variety  is  quite  late,  and  requires  most  of  the  season 
for  its  full  perfection.  Plants  from  early  sowings  blossomed 
in  eight  weeks,  the  young  pods  were  sufficiently  grown  for 
use  in  ten  weeks,  and  the  crop  ripened  in  a  hundred  and 
eight  days.  As  the  young  pods  are  tender  and  of  excellent 
quality,  and  are  also  produced  in  great  abundance,  a  plant- 
ing for  these  may  be  made  as  late  as  the  last  week  in  June, 
which  will  supply  the  table  from  the  last  of  August  till  the 
plants  are  destroyed  by  frost. 

The  ripe  seeds  are  small,  glossy-black,  somewhat  oblong, 
and  much  flattened.  Thirty-six  hundred  are  contained  in  a 
quart,  and  will  plant  four  hundred  feet  of  drill,  or  three 
hundred  and  fifty  hills. 

It  is  very  productive,  and  deserving  of  cultivation  for  its 
young  and  tender  pods,  but  is  of  little  or  no  value  for  shell- 
ing while  green.  The  ripened  seeds  are  used,  as  the  name 
implies,  in  the  preparation  of  a  soup,  which,  as  respects 
color  and  flavor,  bears  some  resemblance  to  that  made  from 
the  green  turtle. 

Victoria.  This  is  one  of  the  earliest  of  the  Dwarf  varie- 
ties. Plants  from  early  sowings  were  in  blossom 
in  six  weeks,  yielded  pods  for  the  table  in  seven  weeks,  pro- 
duced pods  of  suitable  size  for  shelling  in  ten  weeks,  and 
ripened  in  eighty-four  days.  When  planted  after  the  season 
had  somewhat  advanced,  —  the  young  plants  thus  receiving 
the  benefit  of  summer  temperature,  —  pods  were  gathered 
for  the  table  in  six  weeks,  and  the  crop  ripened  in  sixty- 
three  days. 


AMERICAN  GARDEN-BEAN.  273 

Stalk  fourteen  to  sixteen  inches  high,  with  few  branches ; 
flowers  purple ;  the  pods  are  four  and  a  half  or  five  inches 
long,  streaked  and  spotted  with  purple,  tough  and  parch- 
ment-like when  ripe,  and  contain  five  or  six  seeds. 

The  ripe  seeds  are  flesh-colored,  striped  and  spotted  with 
purple,  oblong,  five-eighths  of  an  inch  long,  and  three- 
tenths  of  an  inch  thick.  Fourteen  hundred  are  contained 
in  a  quart. 

The  variety  is  remarkably  early,  and,  on  this  account,  is 
worthy  of  cultivation.  The  young  pods,  as  well  as  the 
seeds,  green  or  dry,  are  inferior  to  many  other  sorts. 

A  very  hardy  and  vigorous  variety,  eigh-  White's  Early, 
teen  to  twenty  inches  high.  Flowers  white, 
tinged  with  purple  ;  the  pods  are  five  inches  and  a  half 
long,  curved  or  sickle^shaped,  green  at  first,  yellowish- 
white,  striped  with  purple,  when  fully  ripe,  and  contain  five 
seeds. 

Early  plantings  will  blossom  in  six  weeks,  young  pods 
may  be  plucked  for  use  in  seven  weeks,  and  the  crop  will 
ripen  in  eighty-two  days.  If  planted  as  late  in  the  season 
as  the  first  week  in  July,  the  variety  will  generally  ripen 
perfectly  ;  and,  when  cultivated  for  its  green  pods,  plantings 
may  be  made  at  any  time  during  the  month. 

The  ripe  seeds  are  either  drab  or  light  slate,  —  both 
colors  being  common,  —  marked  and  spotted  with  light 
drab.  In  some  specimens,  drab  is  the  prevailing  color. 
They  are  kidney-shaped,  irregularly  compressed  or  flattened, 
nearly  three-fourths  of  an  inch  long,  and  three-eighths  of  an 
inch  deep.  A  quart  contains  sixteen  hundred  seeds,  and  is 
sufficient  for  planting  a  row  two  hundred  and  fifty  feet  in 
length,  or  two  hundred  hills. 

This  variety,  as  an  early  string-bean,  is  decidedly  one  of 
the  best,  and  is  also  one  of  the  hardiest  and  most  prolific. 
The  pods  should  be  plucked  when  quite  young  ;  and,  if  often 
gathered,  the  plants  will  continue  a  long  time  in  bearing. 

18 


274  LEGUMINOUS  PLANTS. 

As  a  shelled-bean,  either  in  its  green  or  ripened  state,  it  is 
only  of  medium  quality. 

The  long  peduncles,  or  stems,  that  support  its  spikes  of 
flowers,  its  stocky  habit,  and  fine,  deep-green,  luxurious 
foliage,  distinguish  the  variety  from  all  others. 

"White  From  sixteen  to   eighteen  inches  high ;  tht 

Flageolet.  .  '  •  i  i 

pods  are  five   inches    and  a  hall  long,   sickle- 
shaped,  and  contain  six  (rarely  seven)  seeds. 

It  is  a  half-early  variety  ;  blossoming  in  six  weeks,  yield- 
ing pods  for  the  table  in  seven  weeks,  pods  for  shelling  in 
eleven  weeks,  and  ripening  in  ninety  days,  from  the  time  of 
planting.  Later  plantings  will  ripen  in  a  shorter  period,  or 
in  eighty  days ;  and,  if  cultivated  as  a  string-bean,  seed 
sown  as  late  in  the  season  as  the  last  week  of  July  will 
supply  the  table  from  the  middle  of  September  with  an 
abundance  of  well-flavored  and  tender  pods. 

The  ripe  seeds  are  white,  kidney-shaped,  three-fourths  of 
an  inch  long,  and  three-tenths  of  an  inch  broad.  Twenty- 
two  hundred  are  contained  in  a  quart,  and  will  plant  a  drill, 
or  row,  of  two  hundred  and  seventy-five  feet,  or  nearly  three 
hundred  hills. 

The  White  Flageolet  is  very  productive,  and  is  recom- 
mended for  cultivation;  the  young  pods  are  crisp  and  ten- 
der ;  and  the  seeds,  green  or  ripe,  are  farinaceous,  and 
remarkable  for  delicacy  of  flavor. 

White  Kid-  The  plants  of  this  variety  are  from  sixteen 
KIDNEY.  to  eighteen  inches  high,  and  readily  distin- 
KIDNEY.  guishable,  from  their  large  and  broad  leaves, 

ROYAL    DWAKF.  e  & 

and  strong,  branching  habit  of  growth  ;  the 
flowers  are  white ;  the  pods  are  somewhat  irregular  in 
form,  six  inches  long,  green  at  first,  yellow  when  ripe,  and 
contain  five  (rarely  six)  beans. 

The  White  Kidney-bean  is  not  early.  Planted  the  mid- 
dle of  May,  it  blossomed  in  seven  weeks,  produced  young 


AMERICAN  GARDEN-BEAN.  275 

pods  in  nine  weeks,  pods  for  shelling  in  eleven  weeks,  and 
ripened  in  a  hundred  and  ten  days. 

The  ripe  seeds  are  white,  more  or  less  veined,  pale  yellow 
about  the  eye,  kidney-shaped,  nearly  straight,  fully  three- 
fourths  of  an  inch  long,  and  about  three-eighths  of  an  inch 
thick.  From  twelve  to  thirteen  hundred  are  contained  in  a 
quart ;  and  this  quantity  of  seeds  will  plant  a  hundred  and 
seventy-five  feet  of  drill,  or  a  hundred  and  forty  hills. 

At  a  string-bean,  the  variety  has  little  merit ;  but  as  a 
shelled-bean,  green  or  ripe,  it  is  decidedly  one  of  the  best 
of  the  Dwarfs,  and  well  deserving  of  cultivation.  The  seeds 
are  of  large  size,  pure  white,  separate  readily  from  the  pods, 
and  are  tender  and  delicate. 

Plants  vigorous,  much  branched,  and  in-     White  Marrow. 

T        -i    ,  -I  t  n  WHITE  MARROWFAT. 

clined  to  produce  running  shoots :  flowers  DWARF 

•     °  WHITE  CRANBEEKY. 

white  ;  the  pods  are  five  inches  long,  nearly          WHITE  EGG. 
three-fourths  of  an  inch  broad,  pale  green  at  first,  afterwards 
pure  waxen-white,  cream-yellow  when  ripe,  and  contain  five 
seeds. 

Planted  at  the  commencement  of  favorable  weather,  the 
variety  blossomed  in  seven  weeks,  yielded  pods  for  the  table 
in  eight  weeks,  and  ripened  in  a  hundred  and  five  days. 
When  grown  for  the  ripened  product,  the  planting  should 
not  be  delayed  beyond  the  20th  of  June.  Planted  at  this 
season,  or  the  last  week  in  June,  the  crop  will  blossom  the 
first  week  in  August ;  and,  about  the  middle  of  the  month, 
jods  may  be  gathered  for  the  table.  By  the  second  week  in 
September,  the  pods  will  be  of  sufficient  size  for  shelling ; 
and,  if  the  season  be  ordinarily  favorable,  the  crop  will  ripen 
the  last  of  the  month.  It  must  not,  however,  be  regarded 
as  an  early  variety,  and,  when  practicable,  should  be  planted 
before  the  10th  of  June. 

The  ripe  seeds  are  clear  white,  ovoid,  or  egg-shaped,  nine- 
sixteenths  of  an  inch  long,  and  three-eighths  of  an  inch 
thick.  In  size,  form,  or  color,  they  are  scarcely  distinguish- 


276  LEGUMINOUS  PLANTS. 

able  from  those  of  the  White  Running  Cranberry.  If  well 
grown,  twelve  hundred  seeds  will  measure  a  quart. 

As  a  string-bean,  the  White  Marrow  is  of  average  qual- 
ity ;  but,  for  shelling  in  the  green  state,  it  is  surpassed  by 
few,  if  any,  of  the  Dwarf  varieties,  as  the  large  seeds  not 
only  separate  readily  from  the  pod,  but  are  remarkably 
white  and  well  flavored.  As  a  garden-bean,  it  deserves 
more  general  cultivation.  When  ripe,  it  is  very  farinaceous, 
of  a  delicate  fleshy-white  when  properly  cooked,  and  by 
many  preferred  to  the  Pea-bean. 

In  almost  every  section  of  the  United  States,  as  well  as 
in  the  Canadas,  it  is  largely  cultivated  for  market,  and  is 
next  in  importance  to  the  last  named  for  commercial  pur- 
poses. 

In  field  culture,  it  is  planted  in  drills,  two  feet  apart,  the 
seeds  being  dropped  in  groups,  three  or  four  together,  a  foot 
apart  in  the  drills.  Some  plant  in  hills  two  and  a  half  or 
three  feet  apart  by  eighteen  inches  in  the  opposite  direction, 
seeding  at  the  rate  of  forty-four  quarts  to  the  acre  ;  and 
others  plant  in  drills  eighteen  inches  apart,  dropping  the 
seeds  singly,  six  or  eight  inches  from  each  other,  in  the 
drills. 

The  yield  varies  from  twenty  to  thirty  bushels  to  the  acre, 
though  crops  are  recorded  of  nearly  forty  bushels. 

Yellow-eyed         Plant  sixteen  to  eighteen  inches  high ;  the 
China.  ,  .... 

pods  are  six  inches  long,  nearly  straight,  and 

contain  five  or  six  seeds. 

It  is  an  early  variety.  Sown  in  May,  or  at  the  begin- 
ning of  settled  weather,  the  plants  blossomed  in  six  weeks, 
afforded  string-beans  in  seven  weeks,  pods  for  shelling  in 
ten  or  eleven  weeks,  and  ripened  in  ninety  days,  from  the 
time  of  planting.  From  sowings  made  later  in  the  season, 
pods  were  plucked  for  the  table  in  six  weeks,  and  ripened 
beans  in  seventy-five  days.  Plantings  for  supplying  the  table 
with  string-beans  may  be  made  until  the  last  week  in  July. 


POLE  BEANS.  277 

The  ripe  beans  are  white,  spotted  and  marked  about  the 
eye  with  rusty  yellow,  oblong,  inclining  to  kidney-shape, 
more  flattened  than  those  of  the  Red  or  Black-eyed,  five- 
eighths  of  an  inch  long,  and  three-eighths  of  an  inch  in 
breadth.  Fifteen  hundred  and  fifty  are  contained  in  a  quart, 
and  will  plant  two  hundred  feet  of  drill,  or  a  hundred  and. 
fifty  hills.  The  plants  are  large  and  spreading,  and  most 
productive  when  not  grown  too  closely  together. 

The  Yellow-eyed  China  is  one  of  the  most  healthy,  vigor- 
ous, and  prolific  of  the  Dwarf  varieties  ;  of  good  quality  as 
a  string-bean,  and,  in  its  ripened  state,  excellent  for  baking, 
or  in  whatever  manner  it  may  be  cooked.  It  also  ripens  its 
seeds  in  great  perfection ;  the  crop  being  rarely  affected  by 
wet  weather,  or  injured  by  blight  or  mildew. 


POLE   OR  RUNNING  BEANS. 

As  a  class,  these  are  less  hardy  than  the  Dwarfs,  and  are 
not  usually  planted  so  early  in  the  season.  The  common 
practice  is  to  plant  in  hills  three  feet  or  three  and  a  half 
apart ;  though  the  lower-growing  sorts  are  sometimes  plant- 
ed in  drills  fourteen  or  fifteen  inches  apart,  and  bushed  in 
the  manner  of  the  taller  descriptions  of  peas. 

If  planned  in  hills,  they  should  be  slightly  raised,  and  the 
stake,  or  pole,  set  before  the  planting  of  the  seeds.  The 
maturity  of  some  of  the  later  sorts  will  be  somewhat  facili- 
tated by  cutting  or  nipping  off  the  leading  runners  when 
they  have  attained  a  height  of  four  or  five  feet. 

Plant  of  healthy,  vigorous  habit,  attaining  a     California, 
height  of  six  feet  and  upwards.     The  flowers 
are  white ;  the  pods  are  long,  broad,  and  flat,  green  at  first, 
cream-yellow  at  maturity,  and  contain  from  six  to  eight 
seeds. 

Planted  May  20,  the  variety  blossomed  July  12,  green 


278  LEGUMINOUS  PLANTS. 

pods  were  plucked  for  use  July  24,  and  the  crop  ripened  the 
middle  of  August. 

The  ripe  seeds  are  of  a  clear  ochre-yellow  color,  broadly 
kidney-shaped,  five-eighths  of  an  inch  long,  and  three- 
eighths  of  an  inch  in  width.  If  well  grown,  one  thousand 
will  measure  a  quart ;  and  this  amount  of  seed  will  be  suf- 
ficient for  a  hundred  hills. 

The  California  Bean  is  hardy  and  productive,  yielding  its 
long  and  broad  pods  in  great  abundance  till  destroyed  by 
frost.  Though  much  used  as  a  string-bean,  it  is  principally 
valued  for  the  excellent  quality  of  the  seeds  in  their  green 
state. 

From  reliable  authority,  the  variety  is  grown  to  a 
considerable  extent  on  the  Pacific  coast  of  South  Ameri- 
ca, in  some  parts  of  California,  and  also  in  the  Sandwich 
Islands. 

The  true  name  appears  to  be  wanting.  Though  it  is  pop- 
ularly known  in  this  section  of  the  country  as  the  "  Califor- 
nia," the  name  seems  to  have  been  given  in  accordance  with 
a  custom,  much  too  prevalent,  of  applying  the  term  to  what- 
ever fruits,  flowers,  or  vegetables  may  have  been  originally 
received  from  the  State  of  California. 

Case-knife.  This  variety,  common  to  almost  every  garden, 
is  readily  distinguished  by  its  strong  and  tall 
habit  of  growth,  and  its  broad,  deep-green,  blistered  leaves. 
The  flowers  are  white ;  the  pods  are  remarkably  large, 
and  often  measure  nine  or  ten  inches  in  length,  nearly  an 
inch  in  width,  and,  if  well  formed,  contain  eight  or  nine 
seeds. 

Early  plantings  blossomed  in  seven  or  eight  weeks,  yield- 
ed pods  for  stringing  in  ten  weeks,  green  beans  in  twelve  or 
thirteen  weeks,  and  ripened  in  a  hundred  and  five  days. 
Later  plantings,  with  the  exclusive  advantage  of  summer 
weather,  produced  green  pods  in  seven  weeks,  pods  for 
shelling  in  eight  or  nine  weeks,  and  ripened  in  ninety-six 


POLE  BEANS.  279 

days.  Plantings  for  the  green  beans  may  be  made  till  near 
the  middle  of  July,  and  for  the  young  pods  to  the  25th  of 
the  month. 

The  ripe  seeds  are  clear  white,  kidney-shaped,  irregularly 
flattened  or  compressed,  three-fourths  of  an  inch  long,  and 
three-eighths  of  an  inch  deep.  A  quart  contains  fifteen 
hundred  seeds,  and  will  plant  a  hundred  and  seventy-five 
hills. 

It  is  one  of  the  most  prolific  of  the  running  varieties. 
As  a  shelled-bean,  green  or  ripe,  it  is  of  excellent  quali- 
ty. The  large  pods,  if  plucked  early,  are  succulent  and 
tender,  but  coarser  in  texture  than  those  of  many  other 
sorts. 

Plant  six  feet  and  upwards  in  height,  of  healthy,  concord, 
vigorous  habit ;  flowers  white  ;  the  pods  are  four 
inches  in  length,  and  three-fourths  of  an  inch  in  breadth ; 
they  are  green  at  first,  afterwards  greenish-yellow,  brown- 
ish-white at  maturity,  and  contain  five  seeds,  which  have 
the  form  of  the  Horticultural,  from  which  variety  the  Con- 
cord appears  to  have  been  derived :  these  seeds  are  white 
with  a  patch  of  yellowish-drab  about  the  eye,  the  colored 
portion  of  the  surface  being  spotted  and  marked  with  bright 
rose-red. 

It  is  one  of  the  earliest  of  the  running  sorts.  Planted 
May  20,  the  variety  was  in  flower  July  8,  and  began  to  ripen 
Aug.  10. 

The  young  pods  are  tough  and  stringy,  and  less  valuable 
for  the  table  than  many  other  sorts ;  but  as  a  shelled-bean, 
green  or  ripe,  it  is  one  of  the  best  of  the  running  varieties. 
The  plants  are  healthy  growers,  attach  themselves  readily 
to  the  poles,  and  yield  abundantly  ;  the  seeds,  which  separate 
easily  from  the  pods,  have  the  flavor  and  general  character 
of  the  Horticultural.  Recently  introduced,  and  recom- 
mended for  cultivation. 


280  LEGUMINOUS  PLANTS. 

Horticultural.  Stem  six  feet  or  more  in  height ;  flowers 
BLEj^HAQUE'  purple  ;  the  pods  are  from  five  to  six  inches 
LONDON  long,  nearly  three-fourths  of  an  inch  broad, 

HORTICULTURAL.  J 

WKKN  s  EGG.  pale  green  while  young,  greenish-white, 
streaked  and  blotched  with  brilliant  rose-red,  when  more 
advanced,  much  contorted,  hard,  parchment-like,  and  very 
tenacious  of  their  contents  when  ripe,  and  enclose  five  or 
six  seeds. 

Planted  at  the  commencement  of  the  season,  the  variety 
blossomed  in  seven  weeks,  produced  pods  for  stringing 
in  nine  weeks,  green  beans  in  twelve  weeks,  and  ripened 
in  a'  hundred  days.  Plantings  made  during  the  last  week 
in  June  will  mature  their  crop  if  the  season  be  favor- 
able. For  the  green  beans,  plantings  may  be  made  until 
the  last  of  June,  and  for  the  young  pods  until  the  first 
of  July. 

The  ripe  beans  are  flesh-white,  streaked  and  spotted  with 
bright  pink  or  red.  They  are  egg-shaped,  half  an  inch  in 
length,  and  four-tenths  of  an  inch  in  width  and  depth.  From 
the  time  of  ripening,  the  soft,  flesh-like  tint  gradually  loses 
its  freshness,  and  finally  becomes  cinnamon-brown,  the 
variegations  growing  relatively  duller  and  darker.  A  quart 
contains  eleven  hundred  seeds,  and  will  plant  a  hundred  and 
twenty-five  hills. 

The  Horticultural  Bean  was  introduced  into  this  country 
from  England  about  the  year  1825.  It  has  now  become 
very  generally  disseminated,  and  is  one  of  the  most  popular 
of  the  running  sorts.  As  a  string-bean,  it  is  of  good  quali- 
ty ;  shelled  in  its  green  state,  remarkably  farinaceous  and 
well  flavored  ;  and,  when  ripe,  one  of  the  best  for  baking  or 
stewing.  It  is  hardy  and  productive,  but  is  liable  to  deteri- 
orate when  raised  many  years  in  succession  from  seed  saved 
in  the  vegetable  garden  from  the  scattered  pods  accidentally 
left  to  ripen  on  the  poles.  To  raise  good  seed,  leave  each 
year  a  few  hills  unplucked,  allowing  the  entire  product  to 
ripen. 


POLE    BEANS.  281 

Stem  six  or  seven  feet  high,  with  large  Indian  Chief, 
broad  foliage  and  purple  flowers :  the  pods  BUT^R-BJ^. 

&  .  ALGERIAN. 

are  five  inches  long,  nearly  as  thick  as  broad,  D'AL|RENCH.THB 
sickle-shaped,  green  at  first,  but  soon  change 
to  a  fine,  waxen,  semi-transparent  cream- white,  —  the  line 
marking  the  divisions  being  orange-yellow.  At  this  stage 
of  growth,  the  color  indicates  approaching  maturity ;  but 
the  pods  will  be  found  crisp  and  succulent,  and  are  in  their 
greatest  perfection  for  the  table.  When  ripe,  they  are  nearly 
white,  much  shrivelled,  and  contain  six  or  seven  seeds. 

"When  cultivated  for  the  ripened  product,  the  seed  should 
be  planted  as  early  in  the  season  as  the  weather  will  permit. 
The  plants  will  then  blossom  in  eight  or  nine  weeks,  afford 
young  pods  in  eleven  weeks,  pods  for  shelling  in  thirteen  or 
fourteen  weeks,  and  ripen  in  a  hundred  and  twenty-four  days. 
Plantings  for  green  pods  may  be  made  until  the  first  of  July. 

At  the  time  of  harvesting,  the  seeds  are  deep  indigo-blue, 
oblong,  often  shortened  abruptly  at  the  ends,  half  an  inch 
long,  nearly  the  same  in  depth,  and  three-tenths  of  an  inch 
thick.  Fourteen  hundred  seeds  measure  a  quart,  and  will 
plant  a  hundred  and  seventy-five  hills. 

The  Indian-chief  Bean  is  remarkable  for  its  fine,  tender, 
succulent,  and  richly  colored  pods  ;  and  for  these  it  is  well 
worthy  of  cultivation.  They  are  not  only  produced  in  pro- 
fuse abundance,  but  continue  fit  for  use  longer  than  those 
of  most  varieties.  In  moist  seasons,  they  remain  crisp  and 
tender  till  the  seeds  have  grown  sufficiently  to  be  used  in  the 
green  state.  The  ripe  seeds  are  of  little  value. 

The  real  merits  of  the  variety  appear  to  be  little  known  ; 
yet,  of  all  the  running  sorts  cultivated  for  the  green  pods,  it 
must  be  classed  as  one  of  the  best. 

A  strong-growing,  but  not  tall  variety.     The       Mottled 
flowers  are  white  ;  the  pods  are  four  inches  and 
a  half  long,  three-fourths  of  an  inch  wide,  yel- 
low at  maturity,  and  contain  four  or  five  seeds. 


282  LEGUMINOUS  PLANTS. 

Jf  planted  early,  the  -variety  will  blossom  in  seven  weeks, 
yield  pods  for  the  table  in  eight  or  nine  weeks,  green  beans 
in  eleven  weeks,  and  ripen  in  a  hundred  days.  When 
planted  after  settled  warm  weather,  it  will  ripen  in  ninety 
days. 

The  ripe  seeds  are  white,  the  eye  surrounded  with  a 
broad  patch  of  purple,  which  is  also  extended  over  one  of 
the  ends  :  they  are  of  a  rounded-oval  form,  half  an  inch 
long,  and  three-eighths  of  an  inch  in  width  and  thickness. 
A  quart  contains  fourteen  hundred  and  fifty  seeds,  and  will 
plant  a  hundred  and  fifty  hills.  As  the  plants  are  of  dwarf- 
ish character,  the  seeds  are  sometimes  sown  in  drills  ;  a  quart 
being  required  for  two  hundred  feet. 

The  Mottled  Cranberry  is  moderately  productive,  and  is 
cultivated  to  some  extent  for  its  young  pods :  the  seeds, 
while  green,  are  of  good  quality. 

Red  This  is  one  of  the  oldest  and  most  familiar 

of  garden-beans,  and  has  probably  been  longer 
and  more  generally  cultivated  in  this  country  than  any  other 
variety. 

The  plants  are  five  or  six  feet  high,  of  medium  strength 
and  vigor.  The  pods  are  quite  irregular  in  form,  —  often 
reversely  curved,  or  sickle-shaped ;  four  inches  and  a  half 
long ;  clear  white  when  suitable  for  shelling ;  yellowish- 
white,  shrivelled,  and  contorted,  when  ripe  ;  and  contain 
five  or  six  seeds. 

Its  season  is  intermediate.  Planted  the  10th  of  May,  the 
variety  blossomed  in  seven  weeks,  yielded  young  pods  in 
nine  weeks,  green  beans  in  eleven  weeks,  and  ripened  in 
ninety-five  days.  In  favorable  seasons,  the  crop  will  ripen 
if  the  seeds  are  planted  the  last  of  June  ;  but,  for  the  young 
pods  or  for  green  beans,  plantings  may  be  made  till  near  the 
middle  of  July. 

The  seeds  are  clear,  deep  purple,  round-ovoid,  half  an 
inch  long,  and  three-eighths  of  an  inch  in  depth  and  thick- 


POLE  BEANS.  283 

ness.  Fourteen  hundred  and  fifty  are  contained  in  a  quart, 
and  will  plant  a  hundred  and  fifty  hills. 

It  is  a  hardy  and  productive  variety,  principally  grown  as  a 
string-bean.  The  pods  are  succulent  and  tender  ;  and  these 
qualities  are  retained  to  a  very  advanced  stage  of  growth, 
or  until  quite  of  suitable  size  for  shelling.  The  dark  color 
of  the  bean,  which  is,  to  some  extent,  imparted  to  the  pods 
in  the  process  of  cooking,  is  by  some  considered  an  objec- 
tion, and  the  White  Cranberry,  though  perhaps  less  prolific, 
is  preferred.  As  a  shelled-bean,  it  is  of  good  quality  in  its 
green  state,  but  in  its  ripened  state  little  used. 

Plant  seven  feet  and  upwards  in  height,     Khode-Island 
.A,      ,  ,         ,       ,  .    °    ,  Butter, 

with     large,     broad,    deep-green,    wrinkled 

foliage  ;  the  pods  are  six  inches  long,  nearly  three-fourths 
of  an  inch  broad,  cream-white,  much  shrivelled  when  ripe, 
and  contain  seven  seeds. 

If  planted  early  in  the  season,  green  pods  may  be  plucked 
for  the  table  in  nine  or  ten  weeks,  pods  for  shelling  in 
twelve  weeks,  and  the  crop  will  ripen  in  a  hundred  and 
twenty-three  days.  Planted  early  in  June,  the  pods  will 
generally  all  ripen  ;  but,  if  the  planting  is  delayed  to  the 
last  of  the  month,  the  crop  will  but  partially  mature,  unless 
the  season  prove  more  than  usually  favorable.  The  vines 
will,  however,  yield  a  plentiful  supply  of  pods,  and  also  of 
green  beans. 

The  seeds,  at  maturity,  are  cream-yellow,  with  well- 
defined  spots  and  stripes  of  deep  yellowish-buff.  They  are 
broad  kidney-shaped,  five-eighths  of  an  inch  long,  and  nearly 
half  an  inch  broad.  Fourteen  hundred  are  contained  in  a 
quart,  and  will  plant  a  hundred  and  fifty  hills. 

The  variety  yields  abundantly ;  and  the  large  pods  are 
tender,  succulent,  and  excellent  for  table  use.  The  beans, 
in  their  green  state,  are  of  good  quality,  though  little  used 
when  ripe. 


284  LEGUMINOUS  PLANTS. 

Sabre,  or  Stem  seven  or  eight  feet  high  ;  the  pods  are 
large,  broad,  and  thin,  curved  at  the  ends  in  the 
form  of  a  sabre,  or  cimeter,  green  when  young,  cream-white 
when  ripe,  and  contain  eight  beans. 

The  variety  blossomed  in  eight  weeks,  afforded  young 
pods  for  the  table  in  ten  weeks,  green  beans  in  eleven 
weeks,  and  ripened  in  a  hundred  days,  from  the  time  of 
planting.  Sown  in  June,  the  crop  matured  in  ninety  days. 
Plantings  for  the  green  seeds  may  be  made  till  the  last  of 
June,  and  for  the  young  pods  to  the  middle  of  July. 

The  ripe  seeds  are  clear  white,  kidney-form,  three-fourths 
of  an  inch  long,  and  three-eighths  of  an  inch  broad.  Six- 
teen hundred  are  contained  in  a  quart,  and  will  plant  a  hun- 
dred and  sixty  hills. 

The  Sabre  Bean  is  remarkably  productive ;  the  young 
pods  are  crisp  and  tender,  excellent  for  table  use,  and  good 
for  pickling ;  the  seeds,  green  or  dry,  are  farinaceous,  and 
of  delicate  flavor  and  appearance. 

In  height  and  foliage,  size  and  form  of  the  pods,  color 
and  size  of  the  ripe  seeds,  it  resembles  the  Case-knife.  The 
principal  difference  between  the  varieties  is  in  the  earlier 
maturity  of  the  Sabre. 

"White  Stem  five  or  six  feet  high  ;  the  pods  are  five 

inches  and  a  half  long,  striped  and  marbled 
with  red  when  near  maturity,  yellowish-buff  when  ripe,  and 
contain  five  or  six  beans. 

It  is  'not  an  early  variety.  From  plantings  made  at  the 
usual  season,  young  pods  were  gathered  in  nine  weeks,  pods 
for  shelling  green  in  twelve  weeks,  and  ripened  beans  in  a 
hundred  and  five  days.  For  stringing,  or  for  shelling  in 
a  green  state,  the  variety  may  be  planted  the  first  of  July ; 
but,  in  ordinary  seasons,  few  of  the  pods  will  reach  maturity. 

The  ripe  seeds  are  white,  egg-shaped,  sometimes  nearly 
spherical,  half  an  inch  long,  and  three-eighths  of  an  inch 
in  breadth  and  thickness.  In  size,  form,  and  color,  they 


POLE  BEANS.  285 

strongly  resemble  the  Dwarf  White  Marrow,  and  are  not 
easily  distinguished  from  the  seeds  of  that  variety.  Twelve 
hundred  and  fifty  are  contained  in  a  quart,  and  will  plant  a 
hundred  and  twenty-five  hills. 

The  White  Cranberry  is  hardy,  yields  well,  and  the  young 
pods  are  tender  and  well  flavored.  For  shelling  green,  it  is 
decidedly  one  of  the  best  of  all  varieties  ;  and  for  baking,  or 
otherwise  cooking,  is,  when  ripe,  fully  equal  to  the  Pea-bean 
or  White  Marrow. 

Plant  seven  or  eight  feet  high  ;  the  pods  are     Wild-goose, 
sickle-shaped,  and  contain  six  seeds  closely  set 
together. 

The  variety  requires  the  entire  season  for  its  full  perfec- 
tion. When  planted  early,  it  will  blossom  in  nine  weeks, 
produce  young  pods  in  eleven  weeks,  green  beans  in  thirteen 
weeks,  and  ripen  in  a  hundred  and  twenty  days.  If  planted 
and  grown  under  the  influence  of  summer  weather,  the 
plants  will  blossom  in  seven  weeks,  yield  young  pods  in 
nine  weeks,  green  beans  in  twelve  weeks,  and  ripen  in  a 
hundred  days.  Plantings  for  the  green  seeds  may  be  made 
to  the  middle  of  June,  and  for  the  young  pods  to  the  first 
of  July. 

The  ripe  beans  are  pale  cream- white,  spotted  with  deep 
purplish-black,  round-ovoid,  four-tenths  of  an  inch  long, 
and  three-eighths  of  an  inch  in  width  and  thickness.  A 
quart  contains  nearly  seventeen  hundred  seeds,  and  will 
plant  two  hundred  hills.  , 

The  variety  has  been  long  cultivated  both  in  Europe  and 
this  country.  It  is  hardy  and  productive.  The  young  pods 
are  of  fair  quality,  and  the  seeds,  green  or  ripe,  are  excel- 
lent for  table  use,  in  whatever  form  prepared. 

Five  to  six  feet  high  ;  the  pods  are  five  inches        Yellow 
long,    three-fourths    of   an    inch    broad,    often 
sickle-shaped,  shrivelled,  and  irregular  in  form,  like  those 


286  LEGUMINOUS  PLANTS. 

of  the  Red  variety,  at  maturity,  and  contain  five  or  six 
seeds. 

It  is  a  few  days  later  than  the  White  Cranberry,  and 
nearly  two  weeks  later  than  the  Red.  Planted  at  the  com- 
mencement of  the  season,  it  blossomed  in  eight  weeks, 
yielded  pods  for  the  table  in  ten  weeks,  pods  for  shelling  in 
twelve  or  thirteen  weeks,  and  ripened  in  a  hundred  and  ten 
days.  Early  summer  plantings  blossomed  in  seven  weeks, 
produced  pods  for  the  table  in  less  than  nine  weeks,  and 
ripened  in  a  hundred  days.  When  grown  for  the  ripened 
crop,  it  should  have  the  advantage  of  the  entire  season  ;  but, 
when  cultivated  for  its  young  pods,  plantings  may  be  made 
till  the  first  of  July. 

The  seeds  are  yellow,  round-ovoid,  half  an  inch  long,  and 
three-eighths  of  an  inch  in  breadth  and  thickness.  Thirteen 
hundred  and  fifty  are  contained  in  a  quart,  and  will  plant  a 
hundred  and  twenty-five  hills. 

The  variety  is  hardy  and  prolific,  of  good  quality  as  a 
string-bean,  or  for  shelling  in  the  green  state.  When  ripe, 
the  seeds  are  nearly  equal  to  the  White  Marrow  for  baking, 
though  the  color  is  less  agreeable. 


ASPARAGUS-BEAN. 

Long-podded  Dolichos.  —  Dolichos  sesquipedalis. 

The  Asparagus-bean,  in  its  manner  of  growth,  inflores- 
cence, and  in  the  size  and  character  of  its  pods,  is  quite  dis- 
tinct from  the  class  of  beans  before  described.  It  is  a 
native  of  tropical  America,  and  requires  a  long,  warm  sea- 
son for  its  full  perfection. 

The  stem  is  from  six  to  seven  feet  high  ;  the  leaves  are 
long,  narrow,  smooth,  and  shining ;  the  flowers  are  large, 
greenishryellow,  and  produced,  two  or  three  together,  at  the 
extremity  of  quite  a  long  peduncle  ;  the  pods  are  nearly 
cylindrical,  pale  green,  pendent,  and  grow  with  remarkable 


LIMA  BEAN.  287 

rapidity,  —  when  fully  developed,  they  are  eighteen  or 
twenty  inches  long,  and  contain  eight  or  nine  seeds. 

These  should  be  sown  as  early  in  spring  as  the  appear- 
ance of  settled  warm  weather  ;  and  the  plants  will  then  blos- 
som in  ten  or  eleven  weeks,  afford  pods  for  use  in  fourteen 
weeks,  and  ripen  off  their  crop  in  gradual  succession  until 
destroyed  by  frost. 

The  ripe  seeds  are  cinnamon-brown,  with  a  narrow,  dark 
line  about  the  hilum  ;  kidney-shaped,  half  an  inch  long,  and 
a  fourth  of  an  inch  broad.  Nearly  four  thousand  are 
contained  in  a  quart,  and  will  plant  four  hundred  and  fifty 
hills. 

The  seeds  are  quite  small,  and  are  rarely  eaten  either  in 
a  green  or  ripe  state.  The  variety  is  cultivated  exclusively 
for  its  long,  peculiar  pods,  which  are  crisp,  tender,  of  good 
flavor,  and  much  esteemed  for  pickling.  It  is,  however, 
much  less  productive  than  many  of  the  running  kinds  of 
garden-beans,  and  must  be  considered  more  curious  than 
really  useful. 

A  species  or  variety  known  as  the  Chinese  Long  Pod 
produces  pods  of  much  greater  length,  often  measuring 
nearly  three  feet. 


LIMA  BEAN. 

Phaseolus  lunatus. 

Stem  ten  feet  or  more  in  height ;  leaves  long  and  nar- 
row, smooth  and  shining  ;  flowers  small,  greenish-yellow,  in 
spikes  ;  the  pods  are  four  inches  and  a  half  long,  an  inch 
and  a  quarter  broad,  much  flattened,  green  and  wrinkled 
while  young,  yellowish  when  ripe,  and  contain  three  or  four 
beans. 

The  Lima  is  one  of  the  latest,  as  well  as  one  of  the  most 
tender,  of  all  garden-beans,  and  seldom,  if  ever,  entirely 
perfects  its  crop  in  the  Northern  States.  Little  will  be 


288  LEGUMINOUS  PLANTS. 

gained  by  very  early  planting,  as  the  seeds  are  not  only 
liable  to  decay  before  vegetating,  but  the  plants  suffer 
greatly  from  cold,  damp  weather.  In  the  Northern  and 
Eastern  States,  the  seeds  should  not  be  planted  in  the  open 
ground  before  the  beginning  of  May  ;  nor  should  the  plant- 
ing be  delayed  beyond  the  10th  or  middle  of  the  month.  vln 
ordinary  seasons,  the  Lima  Bean  will  blossom  in  eight  or 
nine  weeks,  and  pods  maybe  plucked  for  use  the  last  of  Au- 
gust, or  beginning  of  September. 

The  ripe  seeds  are  dull  white  or  greenish-white,  with 
veins  radiating  from  the  eye  ;  broad  kidney-shaped,  much 
flattened,  seven-eighths  of  an  inch  long,  and  two-thirds  of 
an  inch  in  width.  A  quart  contains  seven  hundred  seeds, 
and  will  plant  eighty  hills. 

The  pods  are  tough  and  parchment-like  in  all  stages  of 
their  growth,  and  are  never  eaten.  The  seeds,  green  or 
ripe,  are  universally  esteemed  for  their  peculiar  flavor  and 
excellence,  and  by  most  persons  are  considered  the  finest  of 
all  the  garden  varieties.  If  gathered  when  suitable  for  use 
in  their  green  state,  and  dried  in  the  pods  in  a  cool  and 
shaded  situation,  they  may  be  preserved  during  the  winter. 
When  required  for  use,  they  are  shelled,  soaked  a  short 
time  in  clear  water,  and  cooked  as  green  beans  ;  thus  treated, 
they  will  be  nearly  as  tender  and  well  flavored  as  when 
freshly  plucked  from  the  plants. 

The  seeds  are  sometimes  started  on  a  hot-bed,  in  thumb- 
pots,  or  on  inverted  turf,  or  sods,  cut  in  convenient  pieces, 
and  about  the  last  of  May,  if  the  weather  is  warm  and 
pleasant,  transplanted  to  hills  in  the  open  ground. 

When  cultivated  in  the  vicinity  of  the  Sieva,  the  varieties 
readily  intermix,  or  hybridize  ;  and,  unless  a  fresh  supply  of 
seed  is  procured  every  year  or  two,  the  Lima  rapidly  degen- 
erates. If  raised  for  a  succession  of  years,  in  Northern 
latitudes,  from  seeds  of  Northern  growth,  the  variety  grad- 
ually becomes  earlier ;  but  the  plants  decline  in  stockiness 
and  vigor,  and  the  pods  and  seeds  yearly  decrease  in  size, 


SCARLET-RUNNER.  289 

until  the  Lima  is  little,  if  at  all,  superior  to  some  of  the  im- 
proved forms  of  the  Sieva. 

Plants  from  seeds  of  Southern  growth  are  generally 
healthy  and  vigorous,  and  produce  beans  of  remarkable 
size  and  excellence  ;  but  the  pods  develop  slowly,  and  few 
reach  full  maturity. 

In  tropical  climates,  the  Lima  Bean  is  perennial. 

A  sub-variety  of  the  Common  Lima,  differ-     Qreen  Lima, 
ing  principally  in  the  pea-^green  color  of  the 
seeds. 

As  generally  found  in  the  market,  the  seeds  of  the  Com- 
mon and  Green  Lima  are  more  or  less  intermixed.  By 
some,  the  Green  is  considered  more  tender,  and  thought  to 
remain  longer  on  the  plants  without  becoming  hard,  than  the 
White.  The  habits  of  the  plants  are  the  same,  and  there 
is  no  difference  in  the  season  of  maturity,  A  careful  selec- 
tion of  seeds  for  planting,  and  skilful  culture,  would  un- 
doubtedly give  a  degree  of  permanency  to  this  difference  in 
color,  which  appears  to  be  the  principal,  if  not  the  only, 
point  of  variation. 

This,  like  the  Green,  is  a  sub-variety  of  the     Mottled 

Lima. 
Common  Lima.     The  ripe  seeds  are  dull  white, 

or  greenish-white,  mottled  and  clouded  with  purple. 

In  the  habit  of  the  plant,  in  the  foliage,  pods,  form,  or 
size  of  the  seeds,  or  season  of  maturity,  there  are  no  marks 
of  distinction  when  compared  with  the  Common  Lima. 


SCARLET-RUNNER. 

Phaseolus  multiflorus. 

From  South  America.  Though  nearly  allied  to  the 
Common  Kidney-bean,  it  is  considered  by  botanists  a  dis- 
tinct species,  differing  in  its  inflorescence,  in  the  form  of  its 

19 


290  LEGUMINOUS  PLANTS. 

pods,  and  particularly  in  the  fact  that  the  cotyledons,  or  lobes, 
of  the  planted  seed,  do  not  rise  to  the  surface  of  the  ground 
in  the  process  of  germination.  It  is,  besides,  a  perennial 
plant.  The  roots  are  tuberous,  and,  though  small,  not  un- 
like those  of  the  Dahlia. 

If  taken  up  before  frost  in  the  autumn,  they  may  be  pre- 
served in  a  conservatory,  or  warm  parlor  or  sitting-room, 
during  winter,  and  reset  in  the  open  ground  on  the  approach 
of  warm  weather,  when  new  shoots  will  soon  make  their 
appearance,  and  the  plants  will  blossom  a  second  time  early 
and  abundantly. 

Plant  twelve  feet  or  more  in  height  or  length,  with  deep- 
green  foliage  and  brilliant  scarlet  flowers  ;  the  latter  being 
produced  in  spikes,  on  long  footstalks.  The  pods  are  six 
inches  long,  nearly  an  inch  broad,  somewhat  hairy  while 
young,  sickle-shaped  and  wrinkled  when  more  advanced, 
light  reddish-brown  when  ripe,  and  contain  four  or  five 


It  requires  the  whole  season  for  its  perfection,  and  should 
be  planted  as  early  as  the  weather  will  admit.  The  plants 
will  then  blossom  in  seven  or  eight  weeks,  produce  young 
pods  in  nine  weeks,  green  seeds  in  twelve  weeks,  and  ripen 
in  a  hundred  and  fifteen  days. 

The  ripe  seeds  are  lilac-purple,  variegated  with  black,  or 
deep  purplish-brown,  —  the  edge,  or  border,  little,  if  any, 
marked  ;  hilum  long  and  white  ;  form  broad-kidney-shaped  ; 
size  large,  —  if  well  grown,  measuring  seven-eighths  of  an 
inch  long,  six-tenths  of  an  inch  broad,  and  three-eighths  of 
an  inch  thick.  Five  hundred  and  fifty  are  contained  in  a 
quart,  and  will  plant  eighty  hills. 

In  this  country,  it  is  usually  cultivated  as  an  ornamental, 
climbing  annual ;  the  spikes  of  rich,  scarlet  flowers,  and  its 
deep-green  foliage,  rendering  the  plant  one  of  the  most  showy 
and  attractive  objects  of  the  garden. 

Though  inferior  to  some  of  the  finer  sorts  of  garden-beans, 


SCARLET-RUNNER.  291 

its  value  as  an  esculent  has  not  been  generally  appreciated. 
The  young  pods  are  tender  and  well  flavored  ;  and  the  seeds, 
green  or  ripe,  are  much  esteemed  in  many  localities.  u  In 
Britain,  the  green  pods  only  are  used  ;  on  the  Continent,  the 
ripened  seeds  are  as  much  an  object  of  culture ;  in  Holland, 
the  Runners  are  grown  in  every  cottage-garden  for  both  pur- 
poses ;  while,  in  France  and  Switzerland,  they  are  grown 
chiefly  for  the  ripened  seeds.  In  England,  they  occupy  a 
place  in  most  cottage-gardens,  and  are  made  both  ornamental 
and  useful.  They  cover  arbors  ;  are  trained  over  pales  and 
up  the  walls  of  cottages,  which  they  enliven  by  the  bright- 
ness of  their  blossoms  ;  while  every  day  produces  a  supply 
of  wholesome  and  nutritious  food  for  the  owner.  The 
French,  now  enthusiastically  found  of  this  legume,  at  one 
time  held  it  in  utter  detestation." 


A  sub-variety  of  the   Scarlet-runner,  with          Painted 
variegated   flowers,    the   upper    petals    being  ner. 

scarlet,  the  lower  white.     The  ripe  seeds  are 
paler,  and  the  spots  and  markings  duller.     Cultivation  and 
uses  the  same. 


A  variety  of  the  Scarlet-runner.    The  plants      white-run- 
are  less  vigorous,  the  pods  are  longer  and  less 
wrinkled,  and  the  flowers  and  seeds  pure  white. 

The  green  pods  are  used  in  the  same  manner  as  those  of 
the  Scarlet-runner,  and  are  similar  in  texture  and  flavor ; 
but  the  shelled-beans,  either  green  or  ripe,  are  generally  con- 
sidered superior  to  those  of  the  Scarlet  variety.  They  are 
sometimes  seen  in  vegetable  markets  under  the  name  of  the 
"  Lima,"  and  are  probably  often  cultivated,  as  well  as  pur- 
chased and  consumed,  as  the  Lima.  The  White-runner 
beans,  however,  are  easily  distinguished  by  their  greater 
thickness,  more  rounded  form,  and  especially  by  their  uni- 
form whiteness. 


292  LEGUMINOUS  PLANTS. 

' 

jS  I  E  V  A. 

Carolina.  —  Saba.  —  West -Indian.  —  Small  Lima.  —  Carolina 
"Sewee.  —  Phaseolus  lunatus  var. 

The  Sieva  is  a  variety  of  the  Lima,  and  attains  a  height 
of  ten  or  twelve  feet.  The  leaves  and  flowers  resemble 
those  of  the  Common  Lima.  The  pods,  however,  are  much 
smaller,  and  remarkable  for  their  uniform  size,  generally 
measuring  three  inches  in  length,  and  seven-eighths  of  an 
inch  in  width  i  they  are  green  and  wrinkled  while  young, 
pale  yellowish-brown  when  ripe,  and  contain  three,  and 
sometimes  four  seeds. 

Though  several  days  earlier  than  the  Lima,  the  Sieva 
Bean  requires  the  whole  season  for  its  complete  maturity : 
and  even  when  planted  early,  and  receiving  the  advantage 
of  a  warm  summer  and  a  favorable  autumn,  it  is  seldom 
fully  perfected  in  the  Northern  States ;  for,  though  much  of 
the  crop  may  ripen,  a  large  portion  is  prematurely  destroyed 
by  frost. 

The  variety  blossomed  in  eight  weeks  from  the  time  of 
planting,  afforded  pods  for  shelling  in  twelve  weeks,  and 
ripened  from  near  the  middle  of  September  till  the  close  of 
the  season. 

The  seeds  are  white  or  dull  yellowish- white,  broad-kid- 
aey-shaped,  much  flattened,  five-eighths  of  an  inch  long,  and 
nearly  half  an  inch  broad.  A  quart  contains  sixteen  hundred, 
and  will  plant  a  hundred  and  fifty  hills. 

The  Sieva  is  one  of  the  most  productive  of  all  varieties. 
The  young  pods,  however,  are  tough  and  hard,  and  are 
never  eaten.  The  beans,  in  their  green  or  ripe  state,  are 
similar  to  the  Lima,  and  are  nearly  as  delicate  and  richly 
flavored.  It  is  from  two  to  three  weeks  earlier  than  the 
last  named,  and  would  yield  a  certain  abundance  in  seasons 
when  the  Lima  would  uniformly  fail.  As  a  shelled-bean, 


ENGLISH  BEAN.  293 

green  or  dry,  it  mtist  be  classed  as  one  of  the  best,  and  is 
recommended  for  cultivation. 

A   sub-variety   of  the    Common    Sieva :     the       Mottled 
principal   if  not   the   only  mark    of   distinction 
is  in  the  variegated  character  of  the  seeds,  which  are  dull- 
white,  spotted  and  streaked  with  purple. 

It  is  sometimes  described  as  being  earlier  than  the  Com- 
mon variety ;  but,  from  various  experiments  in  the  cultiva- 
tion of  both  varieties,  there  appears  to  be  little  if  any  differ- 
ence in  their  seasons  of  maturity.  The  color  and  form  of 
the  flower  are  the  same  as  the  Sieva ;  the  pods  are  of  the 
same  size  and  shape  ;  and  the  leaves  have  the  same  elongated 
form,  and  smooth,  glossy  appearance. 

Mr.  John  M.  Ives  states  that  the  variety  originated  in 
Danvers,  Essex  County,  Mass. 


ENGLISH   BEAN. 

Horse-lean.  —  Garden-bean  of  the  English.  — Vicia  faba. 

The  English  Bean  differs  essentially  from  the  Common 
American  Garden  or  Kidney  Bean  usually  cultivated  in  this 
country.  Aside  from  the  great  difference  in  their  general 
appearance,  and  manner  of  growth,  the  soil,  climate,  and 
mode  of  cultivation,  required  by  the  two  classes,  are  very 
dissimilar :  the  American  Garden-bean  thrives  best  in  a 
light,  warm  soil,  and  under  a  high  temperature  ;  and  the 
English  Bean,  in  stiff,  moist  soil,  and  in  cool,  humid  sea- 
sons. 

It  is  an  annual  plant,  with  an  upright,  smooth,  four-sided, 
hollow  stem,  dividing  into  branches  near  the  ground,  and 
growing  from  two  to  four  feet  and  upwards  in  height.  The 
flowers  are  large,  nearly  stemless,  purple  or  white,  veined 
and  spotted  with  purplish-black  ;  the  pods  are  large  and 


294  LEGUMINOUS  PLANTS. 

downy ;  the  seeds  are  rounded,  or  reniftarm,  flattened,  and 
vary  to  a  considerable  extent  in  size  and  color  in  the  dif- 
ferent varieties,  —7  they 
will  vegetate  until  more 
than  five  years  old. 

Soil  and  Planting. — 
As  before  remarked,  the 
English  Bean  requires  a 
moist,  strong  soil,  and 
a  cool  situation ;  the 
principal  obstacles  in  the 
way  of  its  successful  cul- 
tivation in  this  coun- 
try being  the  heat  and 
drought  of  the  summer. 
The  seeds  should  be 
planted  Dearly,  in  drills 
two  feet  asunder  for  the 
smaller  -  growing  varie- 
ties, and  three  feet  for 
the  larger  sorts,  —  drop- 
ping them  six  inches 
from  each  other,  and 
covering  two  inches 
deep.  A  quart  of  seed 
will  plant  a  hundred 
and  fifty  feet  of  row  or 

English  Bean.  fcfi^ 

Cultivation.  —  "  When  the  plants  have  attained  a  height 
of  five  or  six  inches,  they  are  earthed  up  slightly  for  support ; 
and,  when  more  advanced,  they  are  sometimes  staked  along 
the  rows,  and  cords  extended  from  stake  to  stake  to  keep  the 
plants  erect.  When  the  young  pods  appear,  the  tops  of  the 
plants  should  be  pinched  off,  to  throw  that  nourishment, 
which  would  be  expended  in  uselessly  increasing  the  height 
of  the  plant,  into  its  general  system,  and  consequently  in- 


ENGLISH   BEAN.  295 

crease  the  bulk  o£crop,  as  well  as  hasten  its  maturity.  This 
often-recommended  operation,  though  disregarded  by  many, 
is  of  very  signal  importance."  —  Mclnt. 

Taking  the  Crop.  —  The  pods  should  be  gathered  for  use 
when  the  seeds  are  young,  or  when  they  are  of  the  size  of  a 
morrowfat  pea.  As  a  general  rule,  all  vegetables  are  most 
tender  and  delicate  when  young ;  and  to  few  esculents  does 
this  truth  apply  with  greater  force  than  to  the  class  of  plants 
to  which  the  English  Bean  belongs. 

Use.  —  The  seeds  are  used  in  their  green  state,  cooked 
and  served  in  the  same  manner  as  shelled  kidney-beans. 
The  young  pods  are  sometimes,  though  rarely,  used  as 
string-beans. 

Varieties.  —  In  England,  where  this  vegetable  is  grown 
in  great  perfection,  and  where  it  is  much  esteemed  and  gen- 
erally used  as  a  table  esculent,  the  number  of  varieties  cul- 
tivated nearly  equals  the  number  of  kinds  of  the  Common 
Garden-bean  grown  in  this  country.  Under  the  climate  of 
the  United  States,  the  crop  has  generally  proved  a  failure. 
The  plants  are  not  only  much  infested  with  vermin,  and 
more  or  less  injured  by  mildew,  but  the  yield  is  so  small, 
and  the  quality  so  inferior,  that  its  cultivation  is  generally 
abandoned. 

Nineteen  varieties  are  described  in  "  THE  FIELD  AND 
GARDEN  VEGETABLES  OF  AMERICA." 

The  White  Windsor  produces  fine  large  pods,  and  is  a 
favorite  kind.  Nine  of  the  seeds,  if  well  grown,  will  weigh 
an  ounce.  The  Green  Windsor  is  also  a  popular  sort ; 
eleven  of  the  seeds  weighing  an  ounce.  Other  esteemed 
varieties  are  the  European  Long-pod,  Early  Mazagan,  Dutch 
Long-pod,  and  the  Dwarf  Fan,  or  Cluster. 


296  LEGUMINOUS  PLANTS. 


THE  PEA. 

Pisum    sativum. 

The  Pea  is  a  hardy,  annual  plant ;  and  its  cultivation  and 
use  as  an  esculent  are  almost  universal. 

To  give  in  detail  the  various  methods  of  preparing  the 
soil,  sowing,  culture,  gathering,  and  use,  would  occupy  a 
volume. 

The  following  directions  are  condensed  from  an  elaborate 
treatise  on  the  culture  of  this  vegetable,  by  Charles  Mcln- 
tosh,  in  his  excellent  work  entitled  "  The  Book  of  the  Gar- 
den:"— 

Soil  and  its  Preparation.  —  The  Pea  comes  earliest  to 
maturity  in  light,  rich  soil.  For  early  crops,  mild  manure, 
such  as  leaf-  mould,  should  be  used ;  for  general  crops,  a 
good  dressing  may  be  applied ;  and  for  the  dwarf  kinds, 
such  as  Tom  Thumb,  Bishop's  New  Long  Pod,  and  the  like, 
the  soil  can  hardly  be  too  rich. 

Seed  and  Sowing.  —  A  quart  of  ripe  peas  is  equal  to 
two  pounds'  weight,  and  contains,  of  the  largest  sized  vari- 
eties, thirteen  hundred,  and  of  the  smaller  descriptions  two 
thousand  seeds.  A  pint  of  the  small-seeded  sorts,  such  as 
the  Daniel  O'Rourke,  Early  Frame,  and  Early  Charlton, 
will  sow  a  row  sixty  feet  in  length  ;  and  the  same  quantity 
of  larger  growing  sorts  will  sow  a  row  of  nearly  a  hundred 
feet,  on  account  of  being  sown  so  much  thinner.  A  fair 
average  depth  for  covering  the  seed  is  two  and  a  half  or 
three  inches ;  though  some  practise  planting  four  or  five 
inches  deep,  which  is  said  to  be  a  preventive  against  the 
premature  decay  of  the  vines  near  the  roots. 

As  to  distance  between  the  rows,  when  peas  are  sown  in 
the  usual  manner  (that  is,  row  after  row  throughout  the 
whole  field),  they  should  be  as  far  asunder  as  the  length  of 
the  stem  of  the  variety  cultivated  :  thus  a  pea  that  attains  a 


THE   PEA.  297 

height  or  length  of  two  feet  should  have  two  feet  from  row 
to  row,  and  so  on  to  those  taller  or  lower  growing. 

They  are  sometimes  sown  two  rows  together,  a  foot  apart, 
and  ten,  twenty,  or  even  fifty  feet  between  the  double  rows  ; 
by  which  every  portion  of  the  crop  is  well  exposed  to  the 
sun  and  air,  and  the  produce  gathered  with  great  facility. 
There  is  no  loss  of  ground  by  this  method  ;  for  other  crops 
.  can  be  planted  within  a  foot  or  two  of  the  rows,  and  this 
amount  of  space  is  necessary  for  the  purpose  of  gather- 
ing. 

A  common  practice  in  ordinary  garden  culture  is  to  sow 
in  double  rows  twelve  or  fourteen  inches  apart,  slightly 
raising  the  soil  for  the  purpose.  When  so  planted,  all  of 
the  sorts  not  over  two  feet  in  height  may  be  successfully 
grown  without  sticking.  When  varieties  of  much  taller 
growth  are  sown,  a  greater  yield  will  be  secured  by  bushing 
the  plants,  which  is  more  economically  as  well  as  more 
strongly  done  if  the  planting  is  made  in  double  rows.  The 
staking,  or  bushing,  should  be  furnished  when  the  plants  are 
three  or  four  inches  high,  or  immediately  after  the  second 
hoeing :  they  should  be  of  equal  height,  and  all  straggling 
side  twigs  should  be  removed  for  appearance'  sake. 

Early  Crops.  —  The  earliest  crops  produced  in  the  open 
garden  without  artificial  aid  are  obtained  by  judicious  selec- 
tion of  the  most  approved  early  varieties  ;  choosing  a  warm, 
favorable  soil  and  situation,  and  sowing  the  seed  either  in 
November,  just  as  the  ground  is  closing,  or  in  February  or 
March,  at  the  first  opening  of  the  soil,  —  the  latter  season, 
however,  being  preferable,  as  the  seed  then  vegetates  with 
much  greater  certainty,  and  the  crop  is  nearly  or  quite  as 
early.  Great  benefit  will  be  derived  from  reflected  heat, 
when  planted  at  the  foot  of  a  wall,  building,  or  tight  fence, 
running  east  and  west. 

Subsequent  Cultivation.  —  When  the  crop  has  attained  the 
height  of  five  inches,  a  little  earth  should  be  drawn  around 
the  stems,  forming  a  sort  of  ridge,  with  a  slight  channel  in 


298  LEGUMINOUS  PLANTS. 

the  middle  ;  the  intention  being  to  give  a  slight  support  to 
the  plants  until  they  take  hold  of  the  stakes. 

Gathering.  —  The  crop  should  be  gathered  as  it  becomes 
fit  for  use.  If  even  a  few  of  the  pods  begin  to  ripen,  young 
pods  will  not  only  cease  to  form,  but  those  partly  advanced 
will  cease  to  enlarge. 

Use.  —  "  In  a  sanitary  point  of  view,  peas  cannot  be  eaten 
too  young,  nor  too  soon  after  they  are  gathered  ;  and  hence 
people  who  depend  on  the  public  markets  for  their  supply 
seldom  have  this  very  popular  vegetable  in  perfection,  and 
too  often  only  when  it  is  almost  unfit  for  use.  This  is  a 
formidable  objection  to  the  use  of  peas  brought  from  long 
distances.  It  is,  of  course,  for  the  interest  of  the  producer 
to  keep  back  his  peas  till  they  are  fully  grown,  because  they 
measure  better,  and  we  believe,  by  many,  are  purchased 
quicker,  as  they  get  greater  bulk  for  their  money.  This  may 
be  so  far  excusable  on  the  part  of  such  ;  but  it  is  inexcusable 
that  a  gentleman  having  a  garden  of  his  own  should  be 
served  with  peas  otherwise  than  in  the  very  highest  state  of 
perfection,  which  they  are  not,  if  allowed  to  become  too  old, 
or  even  too  large." 

Varieties.  —  These  are  very  numerous,  and,  like  those  of 
the  Broccoli  and  Lettuce,  not  only  greatly  confused,  but  often 
based  on  trifling  and  unimportant  distinctions. 

"  New  sorts  are  yearly  introduced ;  and  it  would  be  in- 
judicious not  to  give  them  a  fair  trial ;  for  as  we  progress 
in  pea-culture,  as  in  every  other  branch  of  horticulture,  we 
may  reasonably  expect  thatjeally  improved  and  meritorious 
sorts  will  arise,  and  be  substituted  for  other*  that  may  be 
inferior." 

Advancer.         Height  three  feet ;  pods  single  or  in  pairs,  long 

and  well  filled,  yielding  seven  or  eight  large  peas. 

The  ripe  seeds  are  green,   but  vary  in  depth  of  color ; 

wrinkled  ;  and  somewhat  resemble  those  of  the  Champion  of 

England. 


THE   PEA.  299 

Sown  May  1,  the  plants  blossomed  June  14,  and  pods 
were  gathered  for  use  June  28. 

The  variety  is  of  recent  introduction,  and  is  the  dwarfest 
and  earliest  of  the  wrinkled  marrow  peas.  English  writers 
describe  it  as  being  but  a  few  days  later  than  the  Dan 
O'Rourke.  It  is  very  prolific,  podding  well  up  the  stem, 
and  nearly  as  tender  and  sugary  as  the  Champion  of  Eng- 
land. 

It  is  one  of  the  best  sorts  for  the  garden  ;  and  its  earliness 
and  great  productiveness  make  it  worthy  the  attention  of 
market-gardeners. 

Plant  from  four  to  five  feet  high,  according        Auvergne. 
to   the  soil  in  which  it  is  gro.wn,  producing         Cot'  Gard- 
from  twelve  to  fifteen  pods,  each  of  which  contains  eight  or 
ten  peas,  closely  compressed,  and  of  the  size  of  the  Early 
Frames.     The  ripe  seed  is  white. 

Plants  from  seed  sown  May  1  were  in  blossom  June 
26 ;  and  the  pods  were  sufficiently  grown  for  plucking 
July  12. 

Although  the  Auvergne  Pea  very  far  surpasses  most  of 
the  White  varieties,  it  has  never  become  much  disseminated, 
and  is  very  little  known  or  cultivated.  It  is,  however,  a 
most  characteristic  variety,  and  always  easily  distinguishable 
by  its  long,  curved  pods.  It  is  one  of  the  most  productive 
of  all  the  garden  peas. 

Plant  three  feet  in  height ;  poTIs  narrow,  ex-    Batt's  Won- 
i-      i  TI*  mi    -i  L    •    •  •   i  ±       der.    Trans. 

ceedmgly  well  filled,  containing  seven  or  eight 

peas  of  medium  size,  which,  when  ripe,  are  small,  smooth, 
and  of  a  bluish-green  color. 

Planted  May  1,  the  variety  was  in  flower  July  1,  and  the 
pods  were  fit  for  use  the  middle  of  the  month. 

The  variety  withstands  drought  well,  and  the  pods  hang 
long  before  the  peas  become  too  hard  for  use.  It  is  an  ex- 
cellent pea  for  a  second  crop. 


300  LEGUMINOUS  PLANTS. 

Beck's  Prize-  Plant  four  and  a  half  to  five  feet  in  height ; 
taker.  Trans. 

pods    roundish,    containing    seven    to   eight 

middle-sized  peas  of  a  fine  green  color  when  young,  and 
mixed  olive  and  white  when  ripe. 

Sown  May  1,  the  plants  blossomed  June  25,  and  the  pods 
were  suitable  for  plucking  the  12th  of  July. 

It  is  one  of  the  best  varieties  for  the  main  crop. 
Similar  to,  if  not  identical  with,  Bellamy's  Early  Green 
Marrow. 

Bedman's         Plant  from  three  to  four  feet  high :  the  pods 

Imperial.  . 

Cot.  Gard.      are  usually  in  pairs,  and  contain  from  six  to 

seven  peas,  which  are  of  an  ovate  form,  and 
about  a  third  of  an  inch  in  their  greatest  diameter.  The 
ripe  seed  is  pale  blue. 

Planted  May  1,  the  variety  blossomed  fhe  last  of  June, 
and  furnished  peas  for  use  the  18th  of  July. 

For  many  years,  this  variety  stood  foremost  among  the 
Imperials,  but  is  now  giving  place  to  other  and  greatly 
superior  sorts. 

Bellamy's  Plant  four  and  a  half  or  five  feet  high,  pro- 

Early  Green     ,     .       ,,  ,  .  , 

Marrow.        ducing  irom  twelve  to   eighteen  pods,  which 

Cot.  Gard.  contain,  on  an  average,  from  six  to  seven  large 
bluish-green  peas.  The  ripe  seed  has  a  mixed  appearance  ; 
some  being  dull  yellowish- white,  and  others  light  olive-green, 
in  about  equal  proportions. 

Plants  from  seed  sown  the  first  week  in  May  were  in 
blossom  the  last  week  in  June,  and  pods  were  plucked  for 
use  the  middle  of  July. 

The  variety  is  highly  recommended,  both  as  a  good  bearer 
and  a  pea  of  excellent  quality,  whether  for  private  use  or 
for  marketing :  for  the  latter  purpose  it  is  peculiarly  adapt- 
ed, as  the  pod  is  of  a  fine,  deep  color,  handsomely  and  reg- 
ularly shaped,  and  always  plumply  filled. 


THE   PEA.  301 

Pods  two  inches  loner :  pea  a  fourth  of  an  inch       Bishop's 
.       ,.  i        i        •  i     n       i          D  Early  Dwarf, 

in  diameter,   cream-colored,  with   blotches  of  Law, 

white,  particularly  about  the  eye.  The  plant 
grows  little  more  than  a  foot  high,  and  is  fairly  productive. 
Early  sowings  will  give  a  supply  for  the  table  in  ten  weeks. 
This  once  popular  Early  Dwarf  sort  is  now  rapidly  giv- 
ing place  to  Bishop's  New  Long-podded,  —  a  more  prolific 
and  much  superior  variety. 

Stem  two  feet  high  ;  pods  nearly  straight,     Bishop's  New 
4  .   .         .  T    •  Long-podded, 

containing  six  or  seven  white  peas.     It  is  an 

early  variety,  an  abundant  bearer,  of  excellent  quality,  and 
in  all  respects  much  superior  to  the  Common  Bishop's  Early 
Dwarf. 

Planted  the  1st  of  May,  it  blossomed  June  14,  and  yielded 
peas  for  the  table  the  10th  of  July. 

Plant  five  feet  high  ;  pods  three  inches  and     Black-eyed 

•     i        ^          4.   -    •          T,  •     i  Marrow. 

a  quarter  in  length,  containing  about  six  large, 

round,  cream-white  or  brownish-white,  black-eyed  seeds, 
three-eighths  of  an  inch  in  diameter. 

Its  season  is  nearly  the  same  with  the  Dwarf  and  Missouri 
Marrow.  Sown  the  1st  of  May,  the  plants  blossomed  the  28th 
or  30th  of  June,  and  yielded  peas  for  the  table  July  15. 

This  is  a  very  prolific  as  well  as  excellent  variety.  It  is 
little  cultivated  in  gardens  at  the  North,  though  sometimes 
grown  as  a  field-pea  in  the  Canadas.  In  the  Middle  States, 
and  at  the  South,  it  is  a  popular  market-sort ;  and  its  culti- 
vation is  much  more  extensive. 

The  dark  color  of  the  eye  of  the  ripened  seed  distin- 
guishes the  variety  from  all  others. 

Plant  three  feet  high  ;  pods  cimeter-shaped,     Blue  Cimeter. 
and   generally   well   filled;    seeds   of   good 
quality,  larger  than  those  of  the  Prussian 
Blue,  from  which  the  variety  doubtless  originated. 


302  LEGUMINOUS  PLANTS. 

Planted  the  1st  of  May,  it  blossomed  the  28th  of  June, 
and  the  pods  were  suitable  for  plucking  the  middle  of 
July. 

It  bears  abundantly,  but  not  in  succession,  and,  for  this 
reason,  is  much  prized  by  market-gardeners.  The  most  of 
the  pods  being  fit  to  pluck  at  the  same  time,  the  crop  is 
harvested  at  once,  and  the  land  immediately  occupied  with 
other  vegetables. 

Blue  Imperial.  Plant  strong  and  vigorous,  four  feet  in 
BLUB  IMPERIAL.  height ;  pods  single  and  in  pairs,  containing 
six  or  seven  large  peas. 

The  ripe  seed  is  somewhat  indented  and  irregularly  com- 
pressed, three-eighths  of  an  inch  in  diameter,  and  of  a 
greenish-blue  Color. 

Sown  the  1st  of  May,  the  plants  were  in  blossom  the 
26th  of  June,  and  pods  were  plucked  for  use  the  12th  of 
July. 

It  is  very  hardy  ;  yields  abundantly  ;  thrives  well  in  al- 
most any  description  of  soil  or  situation ;  and,  though  not 
so  sweet  and  tender  as  some  of  the  more  recent  sorts,  is  of 
good  quality.  It  vegetates  with  much  greater  certainty,  and 
its  crops  are  more  reliable,  than  the  higher-flavored  varie- 
ties ;  and  these  qualities  will  still  secure  its  cultivation  by 
those  who  prefer  a  certain  and  plentiful  supply,  of  fair  quali- 
ty, to  a  precarious  and  limited  yield  of  extraordinary  sweet- 
ness and  excellence.  It  has  long  been  grown  in  this  coun- 
try, and  is  considered  a  standard  variety. 

Blue  Prussian.         Stem  three  feet  high.     The  pods  are  gen- 
Cot.  Gard.         erally   produced   in   pairs,  and  vary   from 

twelve  to  sixteen  on  each  plant.     They  contain  about  seven 

peas.     The  ripe  seed  is  blue.  * 

Sown  the  1st  of  May,  the  plants  blossomed  June  28,  and 

yielded  peas  for  use  the  middle  of  July. 

It  produces  abundantly,  and  is  a  valuable  sort  for  late 


THE  PEA.  303 

summer  use.     "  It  is  unquestionably  the  parent  of  the  Blue 
Imperial  and  all  like  varieties." 

Plant  from  a  foot  and  a  half  to  three  feet     Blue  Spanish 
high.     The  pods  are  single  and  in  pairs  in        Cott       * 


about  equal  proportion,  and  contain  from  six 

to  seven  peas  each.     The  ripe  seed  is  pale  blue. 

Plants  from  sowings  made  the  first  of  May  blossomed 
the  last  of  June,  and  yielded  peas  for  use  the  middle  of 
July. 

It  is  a  good  variety  for  small  gardens,  as  it  is  a  low 
grower  and  a  fair  bearer  ;  but  it  is  now  much  surpassed  by 
Bishop's  Long-podded  and  Burbridge's  Eclipse,  both  of 
which  are  considered  more  prolific  and  better  flavored. 

From  six  to  seven  feet  high.     The  pods     British  Queen. 
are  generally  single,  but  frequently  in  pairs, 
three  inches  and  three-quarters  long,  of  a  bright-green  color, 
and  contain  from  five  to  seven  exceedingly  large  peas. 

Sown  May  1,  the  plants  blossomed  the  30th  of  June, 
pods  were  plucked  for  use  the  15th  of  July,  and  the  crop 
ripened  off  the  1st  of  August. 

This  is  one  of  the  best  late  peas  in  cultivation,  and  be- 
longs to  the  class  known  as  Wrinkled,  or  Knight's  Marrows  ; 
but  is  much  superior  in  every  respect  to  all  the  old  varieties 
usually  called  Knight's  Marrows,  being  much  more  prolific 
and  richly  flavored.  As  an  intermediate  variety,  it  deserves 
a  place  in  every  garden. 

Plant  from  a  foot  and  a  half  to  two  feet       Burbridge's 
high  ;  pods  three  inches  and  a  quarter  long,          cof^ari 
containing  from  five  to  seven  peas. 

Saed  was  planted  May  1,  the  plants  blossomed  June  26, 
and  pods  were  plucked  for  use  July  14. 

This  may  be  classed  among  the  valuable  contributions 
which  have  been  made  to  the  list  of  peas  during  the  last 


304  LEGUMINOUS  PLANTS. 

few  years.  Unlike  many  of  the  dwarf  varieties,  it  is  a  most 
productive  sort ;  and  thus  its  dwarf  character  is  not  its  chief 
recommendation.  For  private  gardens,  or  for  cultivation  for 
market,  few  peas  surpass  this  and  Bishop's  Long-podded. 

Carter's  Vic-          Plant  six  to  seven  feet  high  ;  pods  slightly 
toria.     Trans,  .  & .  ' v 

curved,  containing  seven  or  eight  large  peas, 

which  are  sweet,  and  of  excellent  quality.  The  ripe  seeds 
are  white,  and  much  shrivelled  or  wrinkled. 

Plants  from  seeds  sown  May  1  blossomed  July  1,  and  the 
pods  were  fit  for  plucking  the  18th  of  the  month. 

The  variety  continues  long  in  bearing,  and  the  peas  ex- 
ceed in  size  those  of  Knight's  Tall  White  Marrow.  It  is 
one  of  the  best  late  tall  peas. 

Charlton.  The  original  character  of  this  variety  may 

Cot.Gard.    Law.    ,,.,,,,,,  J 

Thomp.          be  described  as  follows  :  — 

EARLY   CHAKLTON. 

Plant  five  feet  high,  and  of  vigorous  growth  ; 
leaves  large,  with  short  petioles  ;  tendrils  small ;  pods  broad, 
containing  six  or  seven  peas  of  excellent  quality.  They 
are  rather  larger  than  those  of  the  Early  Frame,  with  which 
this  is  often  confounded.  The  Early  Charlton  is,  however, 
a  fortnight  later  than  the  Early  Frame  ;  so  that,  when  sown 
at  the  same  time,  it  forms  a  succession. 

The  various  names  by  which  it  has  been  known  are  Read- 
ing Hotspur,  Master's  orFlander's  Hotspur,  Golden  Hotspur, 
Brompton  Hotspur,  Essex  Hotspur,  Early  Nicol's  Hotspur, 
Charlton  Hotspur,  and  finally  Early  Charlton,  the  last  name 
becoming  general  about  1750. 

An  English  writer  remarks,  "  that  the  variety  now  exists 
only  in  name.  That  which  is  sold  for  the  Early  Charlton  is 
often  a  degenerated  stock  of  Early  Frames,  or  any  stock  of 
.Frames  which  cannot  be  warranted  or  depended  upon,  but 
which  are,  nevertheless,  of  such  a  character  as  to  admit  of 
their  being  grown  as  garden  varieties.  The  Early  Charlton, 
if  grown  at  all  by  seed-growers  as  a  distinct  variety,  is  cer- 
tainly cultivated  to  a  very  limited  extent." 


THE   PEA.  305 

Of  the  popular  American  improved  early  sorts,  the  Hill's 
Early,  Hovey's  Extra  Early,  Landreth's  Extra  Early,  are 
hardy  as  well  as  very  prolific,  and  are  not  only  well  adapted 
for  private  gardens,  but  may  be  recommended  as  the  most 
profitable  kinds  for  cultivating  for  early  marketing.  In 
an  experimental  trial  of  these  kinds  with  the  Early  Dan 
O'Rourke,  and  some  of  the  most  approved  of  the  earliest 
foreign  varieties,  they  proved  to  be  nearly  or.  quite  as  early, 
fully  as  prolific,  continued  longer  in  bearing,  and  were  much 
more  stocky  and  vigorous  in  habit. 

Plant  five  or  six  feet  high,  producing  from      Champion  of 

eight  to  ten  pods.     These  are  three  inches     Paradise  Mar- 
,,  .      ,  ,    ,,  row.    Cot.  Gard. 

and  a  quarter  to  three  inches   and  three- 
quarters  long,  and  contain  from  six  to  seven  large  peas, 
which  are  close  together  without  being  compressed. 

The  ripe  seed  is  white,  medium-sized,  somewhat  flattened 
and  pitted.  Sown  May  1,  the  plants  blossomed  June  28, 
and  pods  were  ready  for  plucking  July  16. 

This  is  a  very  excellent  pea,  an  abundant  cropper,  and 
considerably  earlier  than  the  Auvergne  and  Shillings  Grotto, 
to  both  of  which  it  is  also  greatly  superior. 

Plant  six  feet  high  ;  pods  large,  and  well      Champion  of 
filled. 

Sown  May  1,  the  variety  blossomed  July  1,  and  pods  were 
gathered  for  use  the  20th  of  the  month. 

In  its  general  character,  the  Champion  of  Scotland  some- 
what resembles  the  Competitor,  often  remaining  fresh  and 
green  till  the  middle  of  September.  From  the  time  of  the 
first  plucking,  the  plants  continued  to  grow,  blossom,  and 
pod  for  nearly  five  weeks. 

It  is  of  excellent  quality,  and,  as  a  late  sort,  one  of  the 
best  for  cultivation. 

Stalk  remarkably  strong  and  vigorous,  at-      Competitor. 

20 


306  LEGUMINOUS  PLANTS. 

taining  a  height  of  six  feet  and  upwards ;  pods  long  and 
broad,  generally  yielding  from  six  to  eight  large  peas. 

The  seeds,  when  ripe,  are  cream-yellow,  above  medium 
size,  and  much  shrivelled  and  indented. 

Sown  May  1,  the  plants  blossomed  the  last  of  June,  and 
pods  were  plucked  for  use  the  20th  of  July. 

The  Competitor  Pea  is  of  recent  origin,  and  is  described 
as  the  latest  of  all  the  sorts  now  in  cultivation.  Aside  from 
its  large  size  and  excellence,  it  is  one  of  the  most  valuable 
of  all  varieties  for  the  length  of  time  the  plants  continue  in 
bearing.  In  an  experimental  growth  of  this  pea,  the  pods 
were  first  plucked,  as  stated  above,  the  20th  of  July ;  and 
from  this  time  the  plants  continued  to  yield  abundantly  until 
the  last  of  August,  or  for  a  period  of  nearly  six  weeks. 

Dantzio.  Law.  Plant  six  to  seven  feet  high  ;  pods  in  pairs, 
two  and  a  half  inches  long,  and  half  an  inch 
broad.  When  ripe,  the  seed  is  the  smallest  of  all  the  light 
peas,  quite  round  or  spherical,  of  a  bright-yellow  color, 
beautifully  transparent,  with  whitish  eyes. 

Sown  the  1st  of  May,  the  plants  blossomed  the  8th 
of  July,  afforded  peas  for  the  table  the  25th  of  the  same 
month,  and  ripened  from  the  10th  to  the  middle  of  August. 

It  is  not  a  productive  variety,  and  is  seldom  cultivated  in 
England  or  in  this  country,  but  is  grown  extensively  on  the 
shores  of  the  Baltic,  and  exported  for  splitting,  or  boiling 
whole. 


Dickson's  Plant  five  feet  high  ;  pods  ten  to  twelve 

Favorite.    Trans.  t    ..      . 

on  a  stalk,  long,  round  when  full  grown, 

curved,  and  hooked  at  the  extremity,  like  the  Auvergne  : 
they  are  remarkably  well  filled,  and  contain  from  eight  to 
ten  peas  of  medium  size,  round,  and  very  white. 

Planted  the  1st  of  May,  the  variety  blossomed  June  25, 
and  pods  were  gathered  for  use  the  12th  of  July. 

This  pea  is  highly  deserving  of  cultivation  as  a  second 
early  variety. 


THE   PEA.  307 

The  plant  is  of  slender  habit  of  growth,         DiUistone's 

.      .  c     .    ,.    ,  Early.  Cot.  Gard. 

produces  a  single  stem  two  ieet  nigh,  and 

bears,  on  an  average,  from  seven  to  nine  pods  :  these  are 
smaller  than  those  of  the  Dan  O'Rourke,  generally  single, 
but  occasionally  in  pairs,  almost  straight,  and  contain  seven 
peas  each.  The  seed,  when  ripe,  is  white. 

As  described  by  English  cultivators,  the  plants  were  a 
mass  of  bloom  three  days  before  the  last  named  had  com- 
menced blossoming,  and  the  crop  was  ready  for  gathering 
seven  days  before  the  Dan  O'Rourke. 

In  an  experimental  growth  of  this  pea,  it  proved  little,  if 
at  all,  earlier  than  the  Dan  O'Rourke,  and  really  seemed  to 
have  few  distinctive  characteristics  when  compared  with 
that  variety. 

Plant  very  stocky,  forming   a  dwarfish,  Drew's 

spreading  bush,  twelve  to  fifteen  inches  high.          ew      war  ' 
The  pods  are  single  or  in  pairs,  and  contain  from  six  to 
eight  large  peas  of  excellent  quality.     The  ripe  seeds  are 
cream-yellow,  ovate,  compressed,  wrinkled,  and  indented. 

Season  intermediate.  Sown  May  1,  the  plants  were  in 
flower  June  26,  and  pods  were  gathered  for  use  the  14th 
of  July. 

To  secure  its  greatest  perfection,  the  seeds  should  be  sown 
quite  early,  and  a  space  of  ten  or  twelve  inches  allowed  be- 
tween the  plants  in  the  rows.  When  grown  late  in  the  sea- 
.  son,  it  is  not  only  much  less  productive,  but  the  plants,  to  a 
considerable  extent,  lose  the  strong,  dwarfish,  bushy  habit 
for  which  the  variety  is  so  justly  prized.  Properly  treated, 
the  plants  are  remarkably  prolific,  —  sometimes  yielding 
forty  or  fifty  pods  each. 

Plant  from  three  to  four  feet  in  height ;  Dwarf  Marrow, 
pods  three  inches  to  three  inches  and  a  half  DWAKF  MAKKOWFAT- 
long,  containing  about  six  closely  set  peas  :  these-  are  cream- 
colored  and  white,  slightly  wrinkled,  and  measure  nearly 
three-eighths  of  an  inch  in  diameter. 


308  LEGUMINOUS  PLANTS. 

Planted  the  1st  of  May,  the  variety  blossomed  the  last  of 
June,  and  afforded  peas  for  the  table  the  15th  of  July. 

The  Dwarf  Marrow  is  hardy  and  productive.  Though 
not  so  sweet  or  well  flavored  as  some  of  the  more  recent 
sorts,  its  yield  is  abundant  and  long-continued ;  and  for 
these  qualities  it  is  extensively  cultivated.  The  variety, 
however,  is  rarely  found  in  an  unmixed  state ;  much  of  the 
seed  sown  under  this  name  producing  plants  of  stronger 
habit  of  growth  than  those  of  the  true  Dwarf  Marrow, 
and  more  resembling  the  Tall  White  variety. 

Early  Dan  Plant  from  three  and  a  half  to  four  feet 

Cot?^Gard'.        high,  —  in  general  habit  not  unlike  the  Early 

Frame,  of  which  it  is  probably  an  improved 

variety ;  pods  usually  single,  two  inches  and  three-fourths 

long,  containing  five  or  six  peas. 

"When  fully  ripe,  the  pea  is  round,  cream-colored,  and 
measures  nearly  a  fourth  of  an  inch  in  diameter. 

Plants  from  seed  sown  May  1  were  in  bloom  June  7, 
and  pods  were  gathered  for  use  from  the  25th  of  the  month. 

The  Dan  O'Rourke  is  remarkable  for  its  precocity,  and, 
with  the  exception  of  one  or  two  American  varieties,  is  the 
earliest  of  all  the  sorts  now  in  cultivation.  It  is  hardy,  pro- 
lific, seldom  fails  to  produce  a  good  crop,  appears  to  be  well 
adapted  to  our  soil  and  climate,  is  excellent  for  small  pri- 
vate gardens,  and  one  of  the  best  for  extensive  culture  for 
market. 

Its  character  as  an  early  pea  can  be  sustained  only  by 
careful  culture,  and  judicious  selection  of  seeds  for  propa- 
gation. If  grown  in  cold  soil,  from  late-ripened  seeds,  the 
variety  will  rapidly  degenerate ;  and,  if  from  the  past  any 
thing  can  be  judged  of  the  future,  the  Dan  O'Rourke,  under 
the  ordinary  forms  of  propagation  and  culture,  will  shortly 
follow  its  numerous  and  once  equally  popular  predecessors 
to  quiet  retirement  as  a  synonyme  of  the  Early  Frame,  or 
Charlton. 


THE   PEA.  309 

Plant  three  to  four  feet  in  height ;    pods     Early  Frame, 
two  and  a  half  inches  long  by  half  an  inch 
in  breadth.      The   peas,  when    fully   ripe,   are  round   and 
plump,  cream-colored,  and   measure  nearly  a  fourth  of  an 
inch  in  diameter. 

Sown  the  1st  of  May,  the  variety  blossomed  June  20,  and 
the  pods  were  ready  for  plucking  the  6th  of  July. 

This  well-known  pea,  for  a  long  period,  was  the  most 
popular  of  all  the  early  varieties.  At  present,  it  is  less 
extensively  cultivated,  having  been  superseded  by  much 
earlier  and  equally  hardy  and  prolific  sorts. 

Similar  to,  if  not  identical  with,  the  Early  Early  Hotspur. 
Frame. 

Once  at  the  head  of  early  peas  ;  now  con-      Early  "War* 
sidered  by  the  most  experienced  cultivators  to 
be  identical  with  the  Early  Frame. 

A  sub-variety  of  the  Early  Frame,  differing   Early  "Wash- 
slightly,  if  at  all,  either  in  the  size  or  form  of      C1DO  NCLLI. 
the  pod,  color  and  size  of  the  seed,  or  in  pro- 
ductiveness. 

Once  popular,  and  almost  universally  cultivated ;  now 
rarely  found  on  seedsmen's  catalogues. 

Plant  three  feet  in  height ;  pods  single  or  in          Eugenie, 
pairs,  three  inches  long,  containing  five  or  six 
peas.     When  ripe,  the    peas    are  of  medium  size,  cream- 
colored,  and  much  shrivelled  and  indented. 

Plants  from  sowings  made  May  1  were  in  blossom  June 
14,  green  peas  were  plucked  July  10,  and  the  pods  ripened 
from  the  18th  to  the  25th  of  the  same  month. 

English  catalogues  describe  the  variety  as  being  "  the 
earliest  white,  wrinkled  marrow-pea  in  cultivation,  podding 
from  the  bottom  of  the  stalk  to  the  top,  with  fine  large 
pods." 


310  LEGUMINOUS  PLANTS. 

In  a  trial  growth,  it  proved  hardy  and  very  prolific  ;  and 
the  peas,  while  young,  were  nearly  as  sweet  as  those  of  the 
Champion  of  England.  The  pods  were  not  remarkable  for 
diameter,  but,  on  the  contrary,  were  apparently  slender. 
The  peas,  however,  were  large ;  and,  the  pods  being  thin 
in  texture,  the  peas,  when  shelled,  seemed  to  be  equal  in 
diameter  to  the  pods  themselves.  As  a  new  variety,  it  cer- 
tainly promises  well,  and  appears  to  be  worthy  of  general 
cultivation.  It  will  come  to  the  table  immediately  after  the 
earliest  sorts,  and  yield  a  supply  till  the  Marrows  are  ready 
for  plucking. 

Fairbeard's  Plant  of  strong  and  luxuriant  habit  of 
growth,  with  a  stem  from  five  to  six  feet  in 
neignt-  The  pods  are  generally  single,  but 

ENGLAND.  sometimes  in  pairs,  about  three  inches  and  a 
half  long,  and  contain  six  or  seven  quite  large  peas,  which 
are  closely  packed  together  and  compressed.  The  ripe  seed 
is  wrinkled,  and  of  a  pale  olive-green. 

Sown  the  1st  of  May,  the  plants  were  in  flower  June  25, 
and  pods  were  gathered  for  use  the  12th  of  July. 

This  is,  without  doubt,  one  of  the  most  valuable  acquisi- 
tions which  have  been  obtained  for  many  years,  being  re- 
markably tender  and  sugary,  and,  in  all  respects,  of  first- 
rate  excellence.  The  rapid  progress  of  its  popularity,  and 
its  universal  cultivation,  are,  however,  the  best  indications 
of  its  superiority. 

Fairbeard's  Stem  three  and  a  half  to   four  feet  high. 

^Cot^GariL  The  pods  are  full  and  plump,  and  contain 
from  six  to  eight  peas,  which  are  close  to- 
gether, much  compressed,  and  of  that  sweet  flavor  which  is 
peculiar  to  the  Knight's  Marrows.  The  ripe  seed  is  yel- 
lowish-white, and  wrinkled. 

It  is  earlier   than   Fairbeard's    Champion   of  England, 


THE  PEA.  311 

nearly  as  early  as  the  Frames,  and  a  most  valuable  acqui- 
sition. 

Stem  four  feet  high.      The  pods  are  three       Fairbeard's 
inches  long,  and  contain  from  six  to  seven        co^Garf 
peas,  which  are  of  good  size,  but  not  so  sweet 
as  those  of  the  Champion  of  England.     The  ripe  seed  is 
somewhat  oval,  and  of  a  pale  olive-green  color. 

The  variety  is  a  day  or  two  earlier  than  the  last 
named. 

Plant  three   feet  in  height ;    the  pods  are      Flack's  Im- 
numerous,  varying  from  twelve  to  eighteen,         co?*Gard. 
generally    produced    in     pairs,    and     contain 
from  six  to  eight  very  large  ovate  peas.     The  ripe  seed 
is  blue. 

Plants  from  seed  sown  May  1  blossomed  June  28,  and 
pods  were  plucked  for  the  table  July  15. 

It  is  one  of  the  most  prolific  peas  in  cultivation ;  grows 
to  a  convenient  height ;  and,  whether  considered  for  private 
gardens  or  for  market  supplies,  is  one  of  the  most  valuable 
varieties  which  has  been  introduced  for  years. 

Plant  from  six  to  seven  feet  high  ;  the  pods          General 
number  from  ten  to  fourteen  on  each  plant,       ^SfoSn?' 
and  contain  eight  very  large  peas,  which  are 
of  a  deep,  dull  green  color.     The  ripe  seed  is  white   and 
olive  mixed. 

This  is  a  valuable  acquisition,  and  was  evidently  pro- 
cured from  the  Ne  Plus  Ultra ;  but  it  is  a  more  robust 
grower,  and  produces  much  larger  pods. 

The  plant  continues  growing,  blooming,  and  podding  till 
late  in  the  season  ;  and,  when  this  is  in  the  full  vigor  of 
growth,  the  Ne  Plus  Ultra  is  ripening  off.  The  peas,  when 
cooked,  are  of  a  fine,  bright  green,  and  unlike  those  of  any- 
other  variety. 


312  LEGUMINOUS  PLANTS. 

Hair's  Dwarf  Plant  from  three  to  three  feet  and  a  half 

Mammoth.  ...  ,       .      .  .  .  .    . 

high  ;    pods  single   or  in  pairs,  containing 

six  large  peas,  which  are  sugary,  tender,  and  excellent. 
The  ripe  seeds  are  shrivelled,  and  vary  in  color ;  some 
being  cream-white,  and  others  bluish-green. 

Sown  May  1,  the  plants  blossomed  July  1,  and  pods 
were  ready  for  use  the  15th  of  the  same  month. 

Very  prolific,  and  deserving  of  cultivation. 

Harrison's  Plant  three  feet  high  ;  pods  rather  short, 

in8'  containing  five  or  six  medium-sized  peas, 
of  good  quality.  When  ripe,  the  seeds  are  light  olive,  mixed 
with  white,  and  also  slightly  indented. 

Planted  May  1,  the  variety  was  in  flower  June  23,  and 
the  pods  were  fit  for  gathering  the  10th  of  July. 

It  is  a  good  variety ;  but,  like  Harrison's  Perfection,  the 
pods  are  frequently  not  well  filled. 

Harrison's  Plant    three   feet   in  height ;    pods    small, 

Trans?10"       straight,  containing  five  peas  ;  of  good  size  and 

quality. 

Sown  the  1st  of  May,  the  variety  was  in  flower  June  23, 
and  the  pods  were  ready  for  plucking  the  12th  of  July. 

The  only  defect  in  this  variety  is,  that  the  pods  are  often 
not  well  filled.  When  growing,  it  is  scarcely  distinguisha- 
ble from  Harrison's  Glory ;  but,  in  the  mature  state,  the 
seeds  of  the  former  are  smooth  and  white,  while  those  of 
the  latter  are  indented,  and  of  an  olive  color. 

King  of  the  Plant  six  feet  in  height ;  pods  single  or  in 
arrows.  pajrs?  containing  five  or  six  large  seeds,  which, 
when  ripe,  are  yellowish-green,  and  much  shrivelled  and 
indented,  like  those  of  the  Champion  of  England. 

Planted  May  1,  the  variety  blossomed  the  last  of  June, 
and  pods  for  the  table  were  plucked  the  15th  of  July. 

Though  late,  it  is  one  of  the  best  of  the  more  recently 


THE   PEA.  313 

introduced  sorts,  and  well  deserving  of  general  cultivation. 
When  the  pods  are  gathered  as  fast  as  they  become  fit  for 
use,  the  plants  will  continue  to  put  forth  new  blossoms,  and 
form  new  pods,  for'  an  extraordinary  length  of  time  ;  in 
favorable  seasons,  often  supplying  the  table  for  five  or  six 
weeks. 

It  is  tender  and  sugary,  and  little,  if  at  all,  inferior  to 
the  Champion  of  England. 

In  common  with  most  of  the  colored  peas,  the  ripe  seeds, 
when  grown  in  this  country,  are  much  paler  than  those  of 
foreign  production  ;  and,  when  long  cultivated  in  the  cli- 
mate of  the  United  States,  the  blue  or  green  is  frequently 
changed  to  pale  blue  or  yellowish-green,  and  often  ulti- 
mately becomes  nearly  cream-white. 

A  dwarfish   sub-variety  of  Knight's   Mar-       Knight's 

.  ,          -111,1  j  Dwarf  Blue 

rows,  with  wrinkled,  blue  seeds.  Marrow. 

Plant  three  feet  high ;    pods  three  inches       Knight's 
i  m,         •  n        i  •   i       i  i    •  i       Dwarf  Green 

long.      JLhe  ripe  peas  are  ot   a  light  bluish-       Marrow. 

green    color.     It  differs    from   the   foregoing 

principally  in  the  height  of  the  plant,  but  also,  to  some 

extent,  in  the  form  of  the  pods. 

Plant  three    feet    high ;    pods   three  inches       Knight's 
long,  and   well   filled;    pea,   on   an    average,  D™£rr^ite 
about  three-eighths  of  an   inch  in  diameter,          Law- 
flattened,    and   very    much    wrinkled ;     color 
white,  and  sometimes  of  a  greenish  tinge.     It  is  a  few  days 
earlier  than  the  Dwarf  Green. 

A  sub-variety  of  Knight's   Tall  Marrows,         Knight's 

.  ,    ,  .  .    ,  .    .  _  TaU  Blue 

with  blue,  wrinkled,  and   indented  seeds.      It          Marrow. 

resembles    the    Tall   White    and  TaU  Green 
Marrows. 


314  LEGUMINOUS  PLANTS. 

Knight's  Plant  very  strong  and  vigorous,  attaining 

Marrow.  ^Law.  a  height  of  six  or  seven  feet;  pods  large, 
Thomp. 


ripe,  are  green,  and  much  wrinkled  or  indented. 

Planted  the  first  of  May,  the  variety  blossomed  the  last 
of  June,  and  supplied  the  table  the  middle  of  July. 

The  peas  are  exceedingly  tender  and  sugary  ;  the  skin 
also  is  very  thin.  "From  their  remarkably  wrinkled  ap- 
pearance, together  with  the  peculiar  sweetness  which  they 
all  possess,  Knight's  Marrows  may  be  said  to  form  a  dis- 
tinfct  class  of  garden  peas,  possessing  qualities  which, 
together  with  their  general  productiveness,  render  them  a 
valuable  acquisition  both  to  cultivators  and  consumers." 

Knightfs  Height  and  general  character  of  the  plant 

Marrow.         similar   to*     Knight's    Tall    Green    Marrow. 
Pods  in  pairs.     The  ripe  seed  is  white.    Very 
productive  and  excellent. 

Lord  Baglan.  Plant  three  feet  high  ;  the  pods  are  large  and 
broad,  and  contain  six  or  seven  large  peas. 
When  ripe,  the  seeds  are  shrivelled,  and  of  a  blue  or 
greenish-blue  color  ;  the  American-grown,  however,  being 
usually  much  paler  than  those  received  from  England. 

Sown  May  1,  the  plants  were  in  flower  July  1,  and  pods 
were  plucked  for  use  the  15th  of  the  month. 

The  variety  is  prolific,  appears  to  be  adapted  to  our  soil 
and  climate,  grows  to  a  convenient  height,  is  of  excellent 
quality,  —  nearly  or  quite  equalling  the  Champion  of  Eng- 
land, —  and  is  recommended  for  cultivation. 

By  some  of  the  most  reliable  of  English  cultivators,  it  is 
described  as  differing  slightly,  if  at  all,  from  Hair's  Dwarf 
Mammoth. 

Matchless  This  is  a  good  marrow-pea,  but  now  sur- 

passed  by  the  improved  varieties  of  the  Early 


THE    PEA.  315 

Green  Marrow.     It  possesses  no  qualities  superior  to  that 
variety,  and  is  not  so  early. 

Plant  from  four  and  a  half  to  five  feet      Milford  Mar- 
high,  producing  from  twelve  to  sixteen  pods, 
each  containing  six  or  seven  large  peas,  which  are  roundish, 
and  somewhat  compressed,  half  an  inch  long,  and  nearly 
the  same  broad. 

Its  season  is  near  that  of  Bellamy's  Early  Green  Marrow. 
Planted  May  1,  it  blossomed  June  28,  and  the  pods  were  fit 
for  plucking  the  middle  of  July. 

Plant  three  feet  and  a  half  or  four  feet  high  ;          Missouri 

,      Al  -11  .    .  Marrow. 

pods   three  inches  long,  containing    about     MISSOURI  MAKBOW- 

six  peas,  rather  closely  set  together.    When 
ripe,  the    pea  is  similar    to  the  Dwarf   Marrow  in  form, 
but  is  larger,  paler,  more  wrinkled,  and  much  more  regu- 
lar in  size. 

Plants  from  seed  sown  May  1  were  in  blossom  the  30th 
of  June,  and  pods  were  gathered  for  use  the  14th  of  July. 
It  is  a  few  days  later  than  Fairbeard's  Champion  of  England, 
and  nearly  of  the  season  of  the  Dwarf  Marrowfat,  of  which 
it  is  probably  but  an  improved  or  sub-variety. 

It  is  of  American  origin,  very  productive,  of  good  quality, 
and  well  deserving  of  cultivation. 

Plant  three  feet  and  a  half  high ;  pods         Napoleon, 
three   inches  long,   containing  five    or    six 
peas.     When  ripe,  these  are  of  medium  size,  pale  blue  or 
olive,  sometimes  yellowish,  shaded  with  blue,  and,  like  the 
Eugenie,  much  wrinkled  and  indented. 

Sown  the  beginning  of  May,  the  variety  blossomed  the 
15th  of  June,  pods  were  plucked  for  use  the  10th  of  July, 
and  the  crop  ripened  the  25th  of  the  same  month. 

English  catalogues  represent  the  Napoleon  as  being  "  the 
earliest  blue  pea  in  cultivation,  podding  from  the  bottom  of 


316  LEGUMINOUS  PLANTS. 

the  haum  to  the  top  with  fine  large  pods."  In  a  trial  growth, 
it  proved  early  and  productive  ;  not  only  forming  a  great 
number  of  pods,  but  well  filling  the  pods  after  being  formed. 
In  quality  it  is  tender,  very  sweet,  and  well  flavored,  resem- 
bling the  Champion  of  England.  Its  season  is  nearly  the 
same  with  that  of  the  Eugenie,  and  the  variety  is  well  de- 
serving of  cultivation. 

Ne  Plus  mtra.         This  variety  belongs  to  the  wrinkled  class 

Cot.  Gard.  of  peas  •  js  as  early  as  Bellamy's  Green 
Marrow ;  and  possesses,  both  in  pod  and  pea,  the  same  fine, 
deep,  olive-green  color. 

The  plant  is  from  six  to  seven  feet  high  :  it  begins  to  pro- 
duce pods  at  two  or  two  and  a  half  feet  from  the  ground  ;  and 
the  number,  in  all,  is  from  twelve  to  eighteen.  The  pods  are 
generally  in  pairs,  three  inches  and  a  half  long,  of  a  deep, 
bright-green  color,  and  contain  seven  very  large  peas,  each 
of  which  is  half  an  inch  long,  and  nearly  the  same  broad. 

Sown  the  first  of  May,  the  variety  blossomed  the  last  of 
June,  and  afforded  peas  for  use  the  loth  of  July. 

It  is  one  of  the  best  tall  Marrows  in  cultivation.  The  ripe 
seed  is  mixed  white  and  olive. 

Noble's  Early  A  sub-variety  of  Bellamy's  Early  Green 
QrecS.3Gord.°W'  Marrow.  It  is  a  much  more  abundant 
bearer,  producing  from  eighteen  to  twenty 
pods  on  a  plant,  which  are  singularly  regular  in  their  size 
and  form. 

Prince  Albert.  Plant  from  two  and  a  half  to  three  feet  in 
EAKLT  ALnr^  EABLT  height  •  pods  generally  in  pairs,  two  inches 
and  a  half  in  length,  and  half  an  inch  broad. 
The  ripe  seeds  are  round,  cream-colored,  and  measure  a 
fourth  of  an  inch  in  diameter. 

Sown  May  1,  the  plants  blossomed  June  15,  and  pods 
were  plucked  for  use  July  6. 


THE   PEA.  317 

The  Prince,Albert  was,  at  one  period,  the  most  popular  of 
all  the  early  varieties,  and  was  cultivated  in  almost  every 
part  of  the  United  States.  As  now  found  in  the  garden, 
the  variety  is  not  distinguishable  from  some  forms  of  the 
Early  Frame ;  and  it  is  everywhere  giving  place  to  the 
Early  Dan  O'Rourke  and  other  more  recent  sorts,  which 
have  proved  of  quite  as  good  quality,  and  much  more 
productive. 

A  very  dwarfish  variety,  from  six  to  nine       Queen  of  the 
inches  high.      Stem  thick  and  succulent ;          cot^Gard 
foliage  dark  bluish-green.     Each  plant  pro- 
duces from  four  to  six  pods,  which  are  of  a  curious,  elliptic 
form,  and  contain  three  or  four  large  peas.    Ripe  seed  white, 
of  medium  size,  egg-shaped,  unevenly  compressed. 

The  plants  are  tender  ;  the  pods  rarely  fill  well ;  and  the 
variety  cannot  be  recommended  for  cultivation. 

Plant  three  and  a  half  to  four  feet  high.         Bingwood 
The  pods  contain  from  six  to  seven  large  peas,          co^G^rd 
which  are  nearly  round,  and  measure  seven- 
tenths  of  an  inch  in  diameter  in  the  green  state.     The  ripe 
seed  is  white. 

The  variety  is  early.  Planted  May  1,  it  blossomed  the 
25th  of  June,  and  the  pods  were  ready  to  pluck  the  10th 
of  July. 

It  is  a  valuable  sort,  producing  a  large,  well-filled  pod, 
and  is  a  most  abundant  bearer.  It  has,  however,  a  peculi- 
arity, which  by  many  is  considered  an  objection,  —  the  pod 
is  white,  instead  of  green,  and  presents,  when  only  full  grown, 
the  appearance  of  over-maturity.  This  objection  is  chiefly 
made  by  those  who  grow  it  for  markets,  and  who  find  it  diffi- 
cult to  convince  their  customers,  that,  notwithstanding  the 
pod  is  white,  it  is  still  in  its  highest  perfection.  So  far  from 
being  soon  out  of  season,  it  retains  its  tender  and  marrowy 
character  longer  than  many  other  varieties. 


318  LEGUMINOUS  PLANTS. 

Hoyal  Dwarf,  Plant  of  medium  growth,  with  an  erect 

Prussian.          stem,  which  is  three  feet  high.     The  pods 
Cot.  Gard.          are  near}y  three  inches  long,  generally  well 

filled,  and  contain  from  five  to  six  peas,  which  are  ovate, 

not  compressed,  four-tenths  of  an  inch  long,  and  a  third 

of  an  inch  in  thickness.     The  ripe  seed  is  white. 

Plants  from  seed  sown  the  1st  of  May  blossomed  June  25, 

and  supplied  the  table  the  middle  of  July.     The  crop  will 

ripen  the  25th  of  the  same  month. 

This  is  an* old  and  prolific  variety,  well  adapted  for  field 

culture,  and  long  a  favorite  in  gardens,  but  now,  to  a  great 

extent,  superseded. 

Sebastopol.  Plant  of  rather  slender  habit,  three  feet 

and  a  half  in  height ;  pods  two  inches  and 
three-quarters  in  length,  containing  from  five  to  seven  peas, 
which,  when  ripe,  are  nearly  round  and  smooth,  cream-col- 
ored, and  scarcely  distinguishable,  in  their  size,  form,  or 
color,  from  the  Early  Frame  and  kindred  kinds. 

Planted  May  1,  the  variety  blossomed  June  16,  afforded 
pods  of  sufficient  size  for  shelling  July  7,  and  ripened  the 
20th  of  the  same  month. 

It  is  early,  productive,  of  superior  quality,  and  an  ex- 
cellent sort  for  growing  for  market,  or  in  small  gardens 
for  family  use.  In  an  experimental  cultivation  of  the 
variety,  it  proved  one  of  the  most  prolific  of  all  the  early 
sorts. 

Shillings  Grotto.         Plant  with  a  simple  stem,  four  feet  and 

Cot.  Gard.  ft   hfllf  .to    five    feet    high  .     the    podg    are 

generally  single,  three  inches  and  a  half  long,  and  con- 
tain, on  an  average,  seven  large  peas.  The  ripe  seed  is 
white. 

A  great  objection  to  this  variety  is  the  tardiness  with  which 
it  fills,  the  pods  being  fully  grown,  and  apparently  filled, 
when  the  peas  are  quite  small,  and  only  half  grown.  Though 


THE   PEA.  319 

considered  a  standard  sort,  it  is  not  superior  to  the  Champion 
of  England,  and  will  probably  soon  give  place  to  it,  or  some 
other  of  the  more  recent  varieties. 


Plant  a  foot  high,  branching  on  each  side          Spanish 
in  the  manner  of  a  fan  ;    and  hence  often         Cott 


called  the  "  Dwarf  Fan."      The  pods  are       EARLY  SPANISH 
sometimes    single,  but   generally  in   pairs,     FAN*  STBAWBEERT- 
two  inches  and  a  half  long,  and  contain  from  five  to  six 
rather  large  peas.     The  ripe  seed  is  cream-whitfe. 

Sown  May  1,  the  plants  were  in  blossom  June  26,  and 
pods  were  plucked  for  use  July  14. 

The  Spanish  Dwarf  is  an  old  variety,  and  still  maintains 
its  position  as  an  Early  Dwarf  for  small  gardens,  though  it 
can  hardly  be  considered  equal  to  Burbridge's  Eclipse  or 
Bishop's  Long-podded. 

There  is  a  variety  of  this  which  is  called  the  Improved 
Spanish  Dwarf,  and  grows  fully  nine  inches  taller  than  the 
old  variety  ;  but  it  possesses  no  particular  merit  to  recom- 
mend it. 


Plant  six  to  seven  feet  in  height,  seldom       Tall  White 
branched  ;  the  pods  are  from  three  to  three     TALL 


inches  and  a  half  long,  three-fourths  of  an 

inch  broad,  and  contain  six  or  seven  peas.     When  ripe,  the 

pea  is  nearly  of  the  color  of  the  Dwarf  Marrow,  but  is 

more  perfectly  spherical,  less  wrinkled,  and,  when  compared 

in   bulk,    has  a  smoother,   harder,    and    more    glossy  ap- 

pearance. 

Planted  May  1,  the  variety  blossomed  the  1st  of  July,  and 
supplied  the  table  from  the  15th  to  the  30th  of  the  same 
month.  It  is  a  few  days  later  than  the  Dwarf. 

In"  this  country,  it  has  been  longer  cultivated  than  any 
other  sort  ;  and,  in  some  of  the  forms  of  its  very  numerous 
sub-varieties,  is  now  to  be  found  in  almost  every  garden. 
It  is  hardy,  abundant,  and  long-continued  in  its  yield,  and 


320  LEGUMINOUS  PLANTS. 

of  excellent  quality.  In  England,  the  variety  is  cultivated 
in  single  rows,  three  feet  apart.  In  this  country,  where  the 
growth  of  the  pea  is  much  less  luxuriant,  it  may  be  grown  in 
double  rows,  three  feet  and  a  half  apart,  and  twelve  inches 
between  the  single  rows. 

Taylor's  Early.         Similar  in  habit,  production,  and  early 
maturity,  to  the  Early  Dan  O'Rourke. 

*. 

Thurston's    "  Six  to  seven  feet  high  ;  the  pods  are  broad 

Cot.  Gard.  &&&  flat,  like  the  pods  of  the  Blue  Cimeter, 

and  contain  seven  or  eight  very  large  peas  ; 
ripe  seed  white,  large,  and  unevenly  compressed. 

This  is  a  quite  distinct  and  useful  pea ;  an  abundant 
bearer ;  and  the  pods  are  of  a  fine  deep-green  color,  which 
is  a  recommendation  for  it  when  grown  for  market.  It  cornea 
in  at  the  same  time  as  the  Auvergne  and  Shillings  Grotto, 
but  is  of  a  more  tender  constitution. 

Tom  Thumb.  Plant  of  remarkably  low  growth,  seldom 

much  exceeding  nine  inches  in  height,  stout 
and  branching ;  pods  single,  rarely  in  pairs,  two  inches  and 
a  half  in  length,  half  an  inch  broad,  containing  five  or  six 
peas,  which  are  cream-yellow,  and  measure  a  fourth  of  an 
inch  in  diameter. 

Planted  the  1st  of  May,  the  variety  blossomed  the  12th 
of  June,  and  the  pods  were  of  suitable  size  for  plucking 
July  4. 

In  the  color  of  its  foliage,  its  height  and  general  habit,  the 
variety  is  very  distinct,  and  readily  distinguishable  from  all 
other  kinds.  It  is  early,  of  good  quality,  and,  the  height  of 
the  plant  considered,  yields  abundantly.  It  may  be  culti- 
vated in  rows  ten  inches  apart. 

Mr.  Landreth,  of  Philadelphia,  remarks  as  follows  :  "  For 
sowing  at  this  season  (November,  in  the  Middle  States),  we 
recommend  trial  of  a  new  variety,  which  we  have  designated 


THE   PEA.  321 

*  Tom  Thumb/  in  allusion  to  its  extreme  dwarfness.  It  sel- 
dom rises  over  twelve  inches,  is  an  abundant  bearer,  and  is, 
withal,  quite  early.  It  seems  to  be  admirably  adapted  to 
autuntn  sowings  in  the  South,  where,  on  apprehended  frost, 
protection  may  be  given  :  it  is  also  equally  well  suited  to  early 
spring  planting  for  the  same  reason.  It  is  curious,  as  well  as 
useful,  and,  if  planted  on  ground  well  enriched,  will  yield 
as  much  to  a  given  quantity  of  land  as  any  pea  known 
to  us:" 

It  is  a  desirable  variety  in  the  kitchen  garden  *as,  from  its 
exceeding  dwarfish  habit,  it  may  be  so  sown  as  to  form  a  neat 
edging  for  the  walk,  or  border. 

Plant  three  feet  and  a  half  to  four  feet  veitch's  Per- 
high,  somewhat  branched;  pods  ten  or  fection-  Trans- 
twelve  on  a  stalk  or  branch,  large,  flat,  straight,  containing 
six  or  eight  large  peas,  which  are  very  sugary  and  excellent. 
The  ripe  seeds  are  large,  of  a  light  olive-green  color,  some 
being  nearly  white. 

Planted  the  1st  of  May,  the  variety  will  be  in  flower  June 
28,  and  the  pods  will  be  fit  for  use  the  middle  or  20th 
of  July.  It  is  one  of  the  best  peas  for  main  or  late 
crops. 

Plant  from  six  to  seven  feet  high ;  pods     Victoria  Mar- 

,,,.,.,,,  ,,  row.    Thomp. 

nearly  four  inches  in  length,  generally  in 

pairs,  straight,  roundish,  well  filled,  containing  from  six  to 
eight  peas  of  extraordinary  size  and  of  good  quality.  The 
ripe  peas  are  olive-green. 

The  Victoria  Marrow  is  not  early.  Planted  May  1,  it 
blossomed  the  last  of  June,  and  was  fit  for  the  table  from 
the  middle  of  July. 

This  variety  bears  some  resemblance  to  Knight's  Tall 
Marrow ;    but,  like  nearly   all   others,   it   is  less    sugary. 
Those  who  have  a  fancy  for  large  peas  will  find  this,  per- 
haps, the  largest. 
21 


322  LEGUMINOUS  PLANTS. 

"Warner's  This  variety  grows  somewhat  taller,  and 

peror.y  Thomp.  is  a  few  days  earlier,  than  the  Prince  Al- 

EARLYEMPEEOE. 


larger.     It  is  an  abundant  bearer,  and,  on  the  whole,  must 
be  considered  a  good  sub-variety  of  the  Early  Frame. 

Woodford's          Plant  of  robust  habit,  three  feet  and  a  half 
high.      The    pods   are    three    inches   and   a 
half  long,  and  contain,  on  an   average,  seven 
peas,  which  are  of  a  dark  olive-green  color, 
rather  thick  in  the  skin,  and  closely  packed,  —  so  much  so 
as  to  be  quite  flattened  on  the  sides  adjoining. 

Sown  May  1,  the  variety  blossomed  June  28,  and  peas 
were  gathered  for  the  table  July  17. 

This  is  a  very  characteristic  pea,  and  may  at  once  be  de- 
tected from  all  others,  either  by  the  ripe  seed  or  growing 
plants,  from  the  peculiar  dark-green  color,  which,  when 
true,  it  always  exhibits.  It  is  well  adapted  for  a  market- 
pea,  its  dark-green  color  favoring  the  popular  prejudices. 

EATABLE-PODDED  OR  SUGAR  PEAS. 
String-peas.  —  Skinless  Peas.  —  Pisum  macrocarpum.  —  Dec. 

In  this  class  are  included  such  of  the  varieties  as  want 
the  tough,  inner  film,  or  parchment  lining,  common  to  the 
other  sorts.  The  pods  are  generally  of  large  size,  tender 
and  succulent,  and  are  used  in  the  green  state  like  string- 
beans  ;  though  the  seeds  may  be  used  as  other  peas,  either 
in  the  green  state  or  when  ripe.  "  "When  not  ripe,  the  pods 
of  some  of  the  sorts  have  the  appearance  of  being  swollen, 
or  distended  with  air  ;  but,  on  ripening,  they  become  much 
shrivelled,  and  collapse  closely  on  the  seeds."  The  vari- 
eties are  not  numerous,  when  compared  with  the  extensive 
catalogue  of  the  kinds  of  the  Common  Pea  offered  for  sale 
by  seedsmen,  and  described  by  horticultural  writers.  The 
principal  are  the  following  :  — 


THE  PEA.  323 

Stalk    two    feet    high,    dividing     into  common 

branches ;  pods  single  or  in  pairs,  six-  DV£ato.  ^vS** 
seeded,  three  inches  long,  crooked  or  joint- 
ed-like  with  the  seeds,  as  in  all  of  the  Sugar  Peas,  very 
prominent,  especially  on  becoming  ripe  and  dry ;  pea  fully 
a  fourth  of  an  inch  in  diameter,  white,  and  slightly 
wrinkled. 

The  variety  is  quite  late.  Sown  the  beginning  of  May, 
the  plants  blossomed  the  last  week  in  June,  and  pods  were 
gathered  for  use  July  17. 

It  is  prolific,  of  good  quality  as  a  shelled-pea,  and  the 
young  pods  are  tender  and  well  flavored. 

Plant  twenty  inches  high,  branching.  Early  Dwarf 
,_,  _  .  ,  Dutch  Sugar. 

Ihe  pods  are  two  inches  and  three-quarters 

in  length,  somewhat  sickle-shaped,  and  contain  five  or  six 
peas,  which,  when  ripe,  are  roundish,  often  irregularly 
flattened  or  indented,  wrinkled,  and  of  a  yellowish-white 
color. 

The  variety  is  the  lowest-growing  and  earliest  of  all  the 
Eatable-podded  kinds.  If  sown  at  the  time  of  the  Common 
Dwarf  Sugar,  it  will  be  fit  for  use  twelve  or  fourteen  days 
in  advance  of  that  variety.  It  requires  a  good  soil ;  and 
the  pods  are  succulent  and  tender,  but  are  not  considered 
superior  to  those  of  the  Common  Dwarf  Sugar. 

Stalk  four  to  five  feet  high ;  flower  red-  Giant  Eatable- 
dish  ;  pods  thick  and  fleshy,  distended  on  po 
the  surface  by  the  seeds,  which  are  widely  distributed, 
curved,  and  much  contorted,  six  inches  long,  and  some- 
times nearly  an  inch  and  a  half  in  diameter,  —  exceed- 
ing in  size  that  of  any  other  variety.  They  contain  but 
five  or  six  seeds,  which,  when  ripe,  are  irregular  in  form, 
and  of  a  greenish-yellow  color,  spotted  or  speckled  with 
brown. 

It  is  a  week  later  than  the  Large  Crooked  Sugar. 


324  LEGUMINOUS  PLANTS. 

Large  Plant  nearly  six  feet  in  height  ;  the  pods 

*~       are  from  four  to  five  inches  in  length,  and 


"When  young,  they  are  tender,  and  easily  snap  or  break  in 
pieces,  like  the  young  pods  of  kidney-beans  ;  and  are  then 
fit  for  use.  The  sides  of  the  pods  exhibit  prominent  marks 
where  pushed  out  by  the  seeds,  even  at  an  early  stage  of 
growth.  The  ripe  peas  are  somewhat  indented  or  irregu- 
larly compressed,  and  of  a  yellowish-white-color. 

It  is  one  of  the  best  of  the  Eatable-podded  sorts,  and  is 
hardy  and  productive.  It  is,  however,  quite  late. 

Sown  May  1,  it  blossomed  the  last  of  June,  and  produced 
pods  for  use  in  the  green  state  the  20th  of  July. 

Purple-pod-  Plant  five  feet  high,  generally  without 

ded  or  Aus-  .  .  .     .  .  , 

tralian.   Law.        branches  ;  pods  usually  m  pairs,  with  thick, 

BLUB-PODDED. 

BOTANY-BAY  PEA.  fleshy  skins,  and  commonly  of  a  dark-purple 
color  :  but  this  characteristic  is  not  perma- 
nent, as  they  are  sometimes  found  with  green  pods  ;  in 
which  case,  they  are,  however,  easily  distinguished  from 
those  of  other  peas  by  their  thick  and  fleshy  nature.  When 
ripe,  the  peas  are  of  medium  size,  often  much  indented  and 
irregularly  compressed,  and  of  a  light,  dunnish,  or  brown 
color.  Season  intermediate. 

It  is  very  productive,  and  seems  possessed  of  properties 
which  entitle  it  to  cultivation. 

Red-flowered  Stem  four  or  five  feet  in  height  ;  leaves 

CHOCOLATE.          tinged  with  red  where  they  connect  with 

the  stalk  of  the  plant  ;    flowers  pale  red. 

The  pods  are  three  inches  long,  more  or  less  contorted,  and 

contain  from  six  to  eight  peas.      The  ripe  seeds  are  large, 

pale  brown,  marbled  with  reddish-brown. 

Season  nearly  the  same  as  that  of  the  Common  Dwarf 
Sugar.  It  is  productive,  remarkably  hardy,  and  may  be 
sown  very  early  in  spring,  as  it  is  little  affected  by  cool  and 


THE    PEA.  325 

wet  weather ;  but  the  green  peas  are  not  much  esteemed, 
as  they  possess  a  strong  and  rather  unpleasant  flavor.  The 
green  pods  are  tender  and  good  ;  and  for  these  the  variety 
may  be  worthy  of  cultivation. 

Plant   similar    to    the    Common   Dwarf  Tamarind 

Sugar;    flowers  white;    pods   six   to  eight  iJwJ™ 

seeded,  very  large  and  broad,  —  often  meas- 
uring four  inches  in  length  and  an  inch  in  breadth,  —  suc- 
culent, and  generally  contorted  and  irregular  in  form.      A 
few  days  later  than  the.  Common  Dwarf  Sugar. 

Hardy,  prolific,  and  deserves  more  general  cultiva- 
tion. 

Stem  four  to  five  feet  high  ;  flowers  pur-  "White-podded 
pie  ;  the  pods  are  nearly  three  inches  long, 
five-eighths  of  an  inch  wide,  of  a  yellowish-white  color,  and 
contain  five  or  six  peas.  The  ripe  seeds  are  irregularly 
flattened  and  indented,  of  a  greenish-yellow  color,  marbled 
or  spotted  with  brown  or  black. 

The  variety  is  quite  late.  Sown  May  1,  the  pods  were 
not  fit  for  use  till  July  24. 

The  pods  are  crisp  and  succulent,  though  inferior  in 
flavor  to  most  of  the  Eatable-jpodded  varieties. 

Stem  three  to   four   feet  high ;    flowers  Yellow- 

white,  tinted  with  yellow  ;  pods  four  inches      podded^Sugar. 
long,  greenish-yellow,  thick  and  fleshy,  con-* 
tainiug   six   or  seven   peas  widely   separated.      The   ripe 
seeds  are  oblong,  rather  regular  in  form,  and  of  a  creamy- 
white  color. 

It  is  one  of  the  earliest  of  the  Eatable-podded  sorts, 
coming  to  the  table,  if  planted  May  1,  about  the  middle  of 
July.  It  is  of  good  quality,  but  not  hardy  or  productive ; 
and  seems  to  have  little  to  recommend  it,  aside  from  the 
singular  color  of  its  pods. 


326  LEGUMINOUS  PLANTS. 

For  descriptions,  and  modes  of  culture,  of  the  less  com- 
mon leguminous  plants,  including  the  Chick-pea,  Chickling 
Vetch,  Japan  Pea,  Lentil,  Lupin,  Vetch  or  Tare,  and  the 
Winged  Pea,  and  also  for  more  complete  descriptions  of 
many  of  the  varieties  of  the  Common  Pea,  the  reader  is 
referred  to  "  THE  FIELD  AND  GARDEN  VEGETABLES  OP 
AMERICA." 


CHAPTER  XII. 

MISCELLANEOUS  VEGETABLES. 

Alkekengi,  or  Ground  Cherry.  —  Martynia.  —  Okra,  or  Gumbo.  —  Rhubarb, 
or  Pie-plant.  —  Tobacco. 


ALKEKENGI. 

Strawberry-tomato.  —  Winter  Cherry.  —  Ground  Cherry. — Earba- 
does  Gooseberry.  —  Physalis  edulis. 

THIS  is  a  hardy,  annual  plant,  with  an  angular,  branch- 
ing, but  not  erect  stem,  attaining  a  height  or  length  of 
more  than  three  feet.  The  flowers  are  solitary,  yellow,  spotted 
or  marked  with  purple,  and  about  half  an  inch  in  diameter  ; 
the  fruit  is  roundish  or  obtuse-heart-shaped,  half  an  inch  in 
diameter,  yellow,  semi-transparent  at  maturity,  and  enclosed 
in  a  peculiar  thin,  membranous,  inflated,  angular  calyx,  or 
covering,  which  is  of  a  pale-green  color  while  the  fruit  is 
forming,  but  at  maturity  changes  to  a  dusky  white  or  red- 
dish-drab. The  pedicel,  or  fruit-stem,  is  weak  and  slender, 
and  most  of  the  berries  fall  spontaneously  to  the  ground  at 
the  time  of  ripening. 

The  seeds  are  small,  yellow,  lens-shaped,  and  retain  their 
germinative  properties  three  years. 

The  plants  are  exceedingly  prolific,  and  will  thrive  in 
almost  any  description  of  soil.  Sow  at  the  same  time,  and 
thin  or  transplant  to  the  same  distance,  as  practised  in  the 
cultivation  of  the  Tomato.  On  land  where  it  has  been 
grown,  it  springs  up  in  great  abundance,  and  often  becomes 
troublesome  in  the  garden. 


328  MISCELLANEOUS   VEGETABLES. 

Use.  —  The  fruit  has  a  juicy  pulp,  and,  when  first  tasted, 
a  pleasant,  strawberry-like  flavor,  with  a  certain  degree  of 
sweetness  and  acidity  intermixed.  The  after-taste  i§,  how- 
ever, much  less  agreeable,  and  is  similar  to  that  of  the  com- 
mon Tomato. 

By  many  the  fruit  is  much  esteemed,  and  is  served  in  its 
natural  state  at  the  table  as  a  dessert.  With  the  addition  of 
lemon-juice,  it  is  sometimes  preserved  in  the  manner  of  the 
plum,  as  well  as  stewed  and  served  like  cranberries. 

If  kept  from  the  action  of  frost,  the  fruit  retains  its  na- 
tural freshness  till  March  or  April. 

Purple  Alke-  This  species  grows  naturally  and  abun- 

D      dantly  in  some  of  the  Western  States.  The 
?      fruit  is  roundish,  somewhat  depressed,  about 

MATO.     PUEPLB 

WPHTB8AL1?E8^BT"       an  *nch  *Q  diameter,  of  a  deep-purple  color, 
and  enclosed  in  the  membranous  covering 
peculiar  to  the  genus. 

Compared  with  the  preceding  species,  the  fruit  is  more 
acid,  less  perfumed,  and  not  so  palatable  in  its  crude  state, 
but  by  many  considered  superior  for  preserving.  The  plant 
is  less  pubescent,  but  has  much  the  same  habit,  and  is  culti- 
vated in  the  same  manner. 


MARTYNIA. 

Unicorn  Plant.  —  Gray.  —  Martynia  proboscidea. 

A  hardy,  annual  plant,  with  a  strong,  branching  stem, 
two  feet  and  a  half  or  three  feet  high.  The  leaves  are 
heart-shaped,  viscous,  and  of  a  peculiar  musk-like  odor 
when  bruised  or  roughly  handled  ;  the  flowers  are  large, 
bell-shaped,  somewhat  two-lipped,  dull  white,  tiuged  or 
spotted  with  yellow  and  purple,  and  produced  in  long,  leaf- 
less racemes,  or  clusters  ;  the  seed-pods  are  green,  very 
downy  or  hairy,  fleshy,  oval,  an  inch  and  a  half  in  their 


MARTYNIA.  329 

greatest  diameter,  and  taper  to  a  long,  slender,  incurved 
horn,  or  beak.  The  fleshy,  succulent  character  of  the  pods 
is  of  short  duration  :  they  soon  become  fibrous,  the  elongat- 


The  Martynia. 

ed  beak  splits  at  the  point,  the  two  parts  diverge,  the  outer 
green  covering  falls  off,  and  the  pod  becomes  black, 
shrivelled,  hard,  and  woody.  The  seeds  are  large,  black, 
wrinkled,  irregular  in  form,  and  retain  their  germinative 
properties  three  years. 

Sowing  and  Cultivation.  —  The  Martynia  is  of  easy  cul- 
tivation. As  the  plants  are  large  and  spreading,  they  should 
be  two  feet  and  a  half  or  three  feet  apart  in  each  direction. 
The  seeds  may  be  sown  in  April  or  May,  in  the  open  ground 
where  the  plants  are  to  remain  ;  or  a  few  seeds  may  be  sown 
in  a  hot-bed,  and  the  seedlings  afterwards  transplanted. 

Gathering  and  Use.  —  The  young  pods  are  the  parts  of 
the  plant  used.  These  are  produced  in  great  abundance, 
and  should  be  gathered  when  half  grown,  or  while  tender 
and  succulent :  after  the  hardening  of  the  flesh,  they  are 
worthless.  They  are  used  for  pickling,  and  by  many  are 
considered  superior  to  the  Cucumber,  or  any  other  vegetable 
employed  for  the  purpose. 


330  MISCELLANEOUS  VEGETABLES. 

OKRA,     OR     GUMBO. 
Ocra.  —  Hibiscus  esculentus. 

Okra  is  a  half-hardy  annual,  with  a  simple  stem,  from 
two  to  six  feet  in  height,  according  to  the  variety ;  the 
leaves  are  large,  palmate,  deep  green  ;  the  flowers  are  large, 
five-petaled,  yellowish  on  the  border,  purple  at  the  centre ; 
the  seed-pods  are  angular,  or  grooved,  more  or  less  sharply 
pointed,  an  inch  or  an  inch  and  a  half  in  diameter  at  the 
base,  and  from  four  to  eight  inches  in  length  ;  the  seeds  are 
large,  round-kidney-shaped,  of  a  greenish-drab  color,  black 
or  dark  brown  at  the  eye,  and  retain  their  power  of  germi- 
nation five  years. 

Soil,  Sowing,  and  Cultivation.  —  Okra  may  be  raised  in 
any  common  garden-soil,  and  is  propagated  by  seeds  sown 
in  April  or  May.  The  plants  may  be  grown  in  rows  two 
feet  apart,  and  a  foot  from  each  other  in  the  rows.  The 
pods  will  be  fit  for  use  in  August  and  September. 

It  requires  a  long,  warm  season,  and  is  most  productive 
when  started  in  a  hot-bed,  and  grown  in  a  warm,  sheltered 
situation.*" 

Use.  —  The  green  pods  are  used  while  quite  young,  sliced 
in  soups  and  similar  dishes,  to  which  they  impart  a  thick, 
viscous,  or  gummy  consistency.  Thus  served,  they  are 
esteemed  not  only  healthful,  but  very  nutritious. 

The  ripe  seeds,  roasted  and  ground,  furnish  a  palatable 
substitute  for  coffee. 

Varieties :  — 
Buist's  ^  variety  recently  introduced  by  Mr.  Rob- 

D,7arf  ?kra"     ert  Buist  of  Philadelphia.     Height  two  feet, 
Count.  Gent. 

being  about  half  that  of  the  old  variety.  Its 
superiority  consists  in  its  greater  productiveness,  and  the  little 
space  required  for  its  development,  while  the  fruit  is  of 
larger  size  and  superior  quality.  It  is  said  to  produce  pods 
at  every  joint. 


aSITT 


OKRA,   OR  GUMBO. 


Stem  two  feet  and  a  half  high,  sometimes    Dwarf  Okra. 
branched  at  the  top,  but  generally  undivided  ; 
leaves  large,   and,  as  in  all  varieties,  five-lobed ;  flowers 
yellow,  purple  at  the 
centre  ;  pods  erect,  ob- 
tusely pointed,  nearly 
as  large  in  diameter 
as  those    of    the    Gi- 
ant,     but      generally 
about   five    inches    in 
length. 

It  is  the  earliest  of 
the  Okras,  and  the 
best  variety  for  culti- 
vation in  the  Northern 
and  Eastern  States. 

Between    this    and 
the    Tall,    or    Giant, 
there     are    numerous 
sub-varieties,    the    re- 
sult both  of  cultivation  and  climate.    The  Tall  sorts  become 
dwarfish  and  earlier  if  long  cultivated  at  the  North  ;  but  the 
Dwarfs,  on  the  contrary,  increase  in  height,  and  grow  later, 
if  long  grown  in  tropical  climates. 

The  seeds  of  all  the  sorts  are  similar  in  size,  form,  and 
color. 


Dwarf  Okra. 


Tall  or  Giant 
Okra. 

WHITE-PODDBD. 


Stem  five  to  six  feet  in  height ;  pods  erect, 
sharply  tapering  to  a  point,  eight  to  ten 
inches  in  length,  and  an  inch  and  a  half  in 
diameter  near  the  stem,  or  at  the  broadest  part. 

With  the  exception  of  its  larger  size,  it  is  similar  to  the 
Dwarf,  and,  if  long  cultivated  under  the  influence  of  short 
and  cool  seasons,  would  probably  prove  identical. 

It  yields  abundantly,  but  is  best  adapted  to  the  climate 
of  the  Middle  and  Southern  States. 


332  MISCELLANEOUS  VEGETABLES. 

RHUBARB. 

Pie-plant.  —  Rheum  sp.  et  var. 

This  is  a  hardy,  perennial  plant,  cultivated  almost  exclu- 
sively for  its  leaf-stalks.  The  flower-stalk  is  put  forth  in 
June,  and  is  from  five  to  seven  feet  in  height,  according  to 
the  variety ;  the  flowers  are  red,  or  reddish-white,  in  erect, 
loose,  terminal  spikes ;  the  seeds  are  brown,  triangular, 
membranous  at  the  corners,  and  retain  their  germinative 
properties  three  years. 

Soil  and  Cultivation.  —  Rhubarb  succeeds  best  in  deep, 
somewhat  retentive,  soil :  the  richer  its  condition,  and  the 
deeper  it  is  stirred,  the  better,  as  it  is  scarcely  possible  to 
cultivate  too  deeply,  or  to  manure  too  highly. 

It  may  be  propagated  by  seeds,  or  by  a  division  of  the 
roots ;  the  latter  being  the  usual  method.  When  grown 
from  seeds,  the  plants  not  only  differ  greatly  in  size  and 
quality,  but  are  much  longer  in  attaining  a  growth  suitable 
for  cutting. 

"  Whether  grown  from  seed,  or  increased  by  a  division  of 
the  roots,  a  deep,  rich  soil,  trenched  to  the  depth  of  two  or 
even  three  feet,  is  required  to  insure  the  full  development  of 
the  leaf-stalks  ;  for  upon  their  size,  rapidity  of  growth,  and 
consequent  tenderness  of  fibre,  much  of  their  merit  depends. 
The  seed  should  be  sown  in  April,  in  drills  a  foot  asunder, 
—  thinning  the  plants,  when  a  few  inches  high,  to  nine  inches 
apart.  In  the  autumn  or  spring  following,  they  will  be  fit  for 
transplanting  in  rows  three  feet  asunder,  and  the  plants  set 
three  feet  apart.  If  propagated  by  dividing  the  roots,  it  may 
be  done  either  in  autumn  or  spring,  the  same  distance  being 
given  to  the  sets  that  is  allowed  for  seedling  plants.  As,  how- 
ever, some  of  the  varieties  grow  to  a  much  larger  size  than 
others,  a  corresponding  distance  should  be  accorded  them, 
extending  to  five  feet  between  the  rows,  and  three  feet  from 
plant  to  plant."  —  Mclnt. 


RHUBARB.  333 

After-culture.  —  This  consists  in  keeping  the  soil  well  en- 
riched, open,  and  clear  of  weeds,  and  in  breaking  over  the 
flower-stalks,  that  they  may  not  weaken  the  roots,  and  con- 
sequently reduce  the  size  and  impair  the  quality  of  the  leaf- 
stalks. 

Gathering  the  Crop.  —  "  This  is  usually  done  in  spring, 
commencing  as  soon  as  the  stalks  have  attained  a  serviceable 
size.  No  leaves,  however,  should  be  plucked  the  first  year, 
and  only  a  few  of  the  largest  and  first  formed  during  the 
second ;  and  this  plucking  should  not  be  made  too  early  in 
the  season,  because,  in  that  case,  the  plants  would  be  weak- 
ened. From  the  third  year,  as  long  as  the  roots  or  planta- 
tions last,  it  may  be  gathered  with  freedom.  A  plantation  in 
good  soil,  and  not  overmuch  deprived  of  its  foliage,  will  last 
from  ten  to  fifteen  years. 

Rhubarb  is  sometimes  blanched.  This  may  be  effected, 
without  removing  the  plants,  by  means  of  sea-kale  pots,  or 
by  empty  casks  open  at  the  top,  put  over  the  crowns  in  March. 

Use.  —  As  before  remarked,  it  is  cultivated  for  its  leaf- 
stalks, which  are  used  early  in  the  season,  as  a  substitute 
forv  fruit,  in  pies,  tarts,  and  similar  culinary  preparations. 
When  fully  grown,  the  expressed  juice  forms  a  tolerably 
palatable  wine,  though,  with  reference  to  health,  of  doubt- 
ful properties.  "  In  1810,  Mr.  Joseph  Myatts  of  Deptford, 
England,  long  known  for  his  successful  culture  of  this  plant, 
sent  his  two  sons  to  the  borough-market  with  five  bunches 
of  Rhubarb  stalks,  of  which  they  could  sell  but  three."  It 
is  now  disposed  of  by  the  ton,  and  many  acres  in  the  vicin- 
ity of  nearly  all  large  towns  and  cities  are  devoted  exclu- 
sively to  its  cultivation. 

Varieties.  —  These  are  quite  numerous,  as  they  are  read- 
ily produced  from  th§  seed ;  but  the  number  really  deserv- 
ing of  cultivation  is  limited.  Old  kinds  are  constantly 
giving  place  to  new,  either  on  account  of  superior  earliness, 
size,  productiveness,  or  quality.  The  following  are  the 
prominent  sorts  cultivated  :  — 


384  MISCELLANEOUS  VEGETABLES. 

Gaboon  Stalk  short  and  thick,  —  if  well  grown, 

measuring  from  twelve  to  sixteen  inches  in 
length,  and  three  inches  or  more  in  diameter ;  skin  thick, 
uniformly  green. 

Its  remarkable  size  is  its  principal  recommendation.  The 
texture  is  coarse,  the  flavor  is  harsh  and  strong,  and  it 
is  rarely  employed  for  culinary  purposes. 

In  some  localities,  it  is  cultivated  to  a  limited  extent  for 
the  manufacture  of  wine,  the  juice  being  expressed  from  the 
stalks,  and  sugar  added  in  the  ratio  of  three  pounds  and  a 
half  to  a  gallon.  This  wine,  though  quite  palatable,  has 
little  of  the  fine  aroma  of  that  made  from  the  grape,  and, 
if  not  actually  deleterious,  is  much  less  safe  and  healthful. 
Any  of  the  other  varieties  may  be  used  for  the  same  pur- 
pose, the  principal  superiority  of  the  Cahoon  consisting  in 
its  larger  stalks,  and  consequently  its  greater  product  of 
juice. 


Downing^  A  large  variety,  nearly  of  the  size  of  My- 

Colossal.         fttt,g  yictoria>     It  ig  described  as  being  less 

acid  than  the  last  name'd,  and  of  a  fine,  rich,  aromatic  flavor. 


Early  Prince  Stalks  of  medium  size  ;  recommended  by 
Imperial.  D  T  Curtis,  Esq.,  Chairman  of  the  Vegeta- 
ble Committee  of  the  Massachusetts  Horticultural  Society, 
as  in  all  respects  the  best  flavored  of  any  variety  ever  tested, 
and  commended  for  general  cultivation,  as  particularly 
adapted  to  the  wants  of  the  family,  if  not  to  the  wishes  of 
the  gardener,  to  whom  size  and  productiveness  are  more 
than  flavor.  When  cooked,  it  is  of  the  color  of  currant- 
jelly,  and  remarkably  fine  flavored. 

In  1862,  it  received  the  first  prize  of  the  Massachusetts 
Horticultural  Society,  as  the  best  for  family  use. 

Elford.  An    early  sort,   well  adapted   for   forcing. 

Thomp.  rpjie  sta]ks  are  rather  slender,  covered  with  a 


RHUBARB.  335 

thin  skin  of  a  bright-scarlet  color  ;  and  their  substance 
throughout  is  of  a  fine  red,  which  they  retain  when  cooked, 
if  not  peeled,  —  a  process  which,  owing  to  the  thinness  of 
the  skin,  is  not  considered  necessary.  Even  when  grown 
in  the  dark,  the  stalks  still  preserve  the  crimson  tinge. 

A   new    variety,   said   to   equal   Mitchell's       Hawke's 
Royal  Albert  in  earliness,  and  also  to  be  of 
a  deeper  and  finer  color,  and  much  more  productive.     It 
forces  remarkably  well,  is  hardy  in  open  culture,  and  com- 
mands the  highest  market-prices,  both  from  its  great  size, 
and  fine,  rich  color. 

Stalks  large,  red,  and  of  excellent  flavor.       Mitchell's 
Early  and  prolific. 


A  medium-sized,  recently  introduced  sort.    M  at(.,g  Lin_ 
"  Besides  being  the   earliest  of   all,  and  re-         neeus. 

,     ,  .  LINNAEUS. 

inarkably  productive  as  well  as  high  flavored, 
and  possessing  little  acidity,  it  has  a  skin  so  thin,  that  re- 
moving it  is  hardly  necessary  ;  and  its  pulp,  when  stewed, 
has  the  uniform  consistence  of  baked  Rhode-Island  Green- 
ings, and  it  continues  equally  crisp  and  tender  throughout 
the  summer  and  early  autumn."  One  of  the  best  sorts  for 
a  small  garden  or  for  family  use. 

Leaf-stalks  very  large,  varying  from  two    Myatt's  Vic- 
inches   and  a   half  to   three  inches  in  their          torla. 

VlCTOBIA. 

broadest  diameter,  and  frequently  measuring 
upwards  of  two  feet  and  a  half  in  length  :  the  weight  of 
a  well-developed  stalk,  divested  of  the  leaf,  is  about  two 
pounds.  They  are  stained  with  red  at  the  base,  and  are 
often  reddish,  or  finely  spotted  with  red,  to  the  nerves  of 
the  leaf. 

It  has  a  thick  skin,  is  more  acid  than  many  other  varie- 
ties, and  is  not  particularly  high  flavored  :  but  no  kind  is 


336  MISCELLANEOUS   VEGETABLES. 

more  productive  ;  and  this,  in  connection  with  its  extraordi- 
nary size,  makes  it  not  only  the  most  salable,  but  one  of 
the  most  profitable  kinds  for  growing  for  the  market.  It 
is  a  fortnight  later  than  the  Linnseus. 

Tobolsk  Leaf-stalks  below  medium  size,  stained  with 

Khubarb.          re(j  ftt  tne  ^age>     jt  jg  perceptibly  less  acid 

than  most  varieties,  and  remarkable  for  fineness  of  texture, 
and  delicacy  of  flavor. 


TOBACCO. 

Nicotiana,  sp. 

All  the  species  and  varieties  of  Tobacco  in  common  cul- 
tivation are  annuals  ;  and  most,  if  not  all,  are  natives  of 
this  continent.  "  Like  other  annual  plants,  it  may  be  grown 
in  almost  every  country  and  climate,  because  every  country 
has  a  summer  ;  and  that  is  the  season  of  life  for  all  annual 
plants.  In  hot,  dry,  and  short  summers,  like  the  northern 
summers  of  Europe  or  America,  Tobacco-plants  will  not 
attain  a  large  size,  but  the  Tobacco  produced  will  be  of 
delicate  quality  and  good  flavor.  In  long,  moist,  and  not 
very  warm  summers,  the  plants  will  attain  a  large  size,  — 
perhaps  as  much  so  as  in  Virginia  ;  but  the  Tobacco  pro- 
duced will  not  have  that  superior  flavor,  which  can  only 
be  given  by  abundance  of  clear  sunshine,  and  free,  dry  air." 

The  species  and  varieties  are  as  follow  :  — 

Connecticut  LeaV6S  °bl°n-'   regularl7  tapping,  stem- 

Seed-leaf.         iess   an(j   clasping,   eighteen   inches   to  two 

PEACH-LEAF. 

ACC0'     *eet  l°no'  anc*  *rom  nme  to  twelve  inches  in 


TABACUM.  diameter.     When  fully  developed,  the  stem 

of  the  plant  is  erect  and  strong,  five  feet  high,  and  separates 
near  the  top  into  numerous,  somewhat  open,  spreading 
branches  ;  the  flowers  are  large,  tubular,  rose-colored,  and 


TOBACCO. 


337 


quite  showy  and  ornamental ;  the  capsules  are  ovoid,  or 
somewhat-  conical,  and,  if  well  grown,  nearly  half  an  inch 
in  their  greatest  diameter  ;  the  seeds,  which  are  produced  in 
great  abundance,  are  quite  small,  of  a  brownish  color,  and 
retain  their  germinative  properties  four  years. 


Connecticut  Seed-leaf  Tobacco. 


This  species  is  extensively  cultivated  throughout  the  Mid- 
dle and  Southern  States,  and  also  in  the  milder  portions  of 
New  England.  In  the  State  of  Connecticut,  and  on  the 
banks  of  the  Connecticut  River  in  Massachusetts,  it  is  a 


338  MISCELLANEOUS  VEGETABLES. 

staple  product ;  and  in  some  towns  the  value  of  the  crop 
exceeds  that  of  Indian  Corn,  and  even  that  of  all  the  cere- 
als combined. 

Guatemala  A  variety  with  white  flowers.     In  other  re- 

Tobacco,       gpects,  similar  to  the  foregoing. 

Numerous  other  sorts  occur,  many  of  which  are  local, 
and  differ  principally,  if  not  solely,  in  the  size  or  form  of 
the  leaves.  One  of  the  most  prominent  of  these  is  the 
Broad-leaved,  which  is  considered  not  only  earlier  and 
more  productive,  but  the  best  for  manufacturing ;  also  the 
Oronoco,  with  somewhat  smaller  leaves,  and  the  Japan, 
intermediate  in  size  and  vigor. 

Propagation.  —  It  is  propagated  by  seeds  sown  annually. 
Select  a  warm,  rich  locality  in  the  garden,  spade  it  thor- 
oughly over,  pulverize  the  surface  well,  and  the  last  of 
April,  or  beginning  of  May,  sow  the  seeds  thinly,  broad- 
cast ;  cover  with  a  little  fresh  mould,  and  press  it  well 
upon  them  either  by  the  hoe,  or  back  of  the  spade.*  As 
they  are  exceedingly  minute,  much  care  is  requisite  in  sow- 
ing, especially  that  they  should  not  be  too  deeply  covered. 
When  the  plants  appear,  keep  them  clear  of  weeds,  and 
thin  them  out  sufficiently  to  allow  a  free  growth.  A  bed 
of  seedlings  nine  or  ten  feet  square  will  be  sufficient  for  an 
acre  of  land.  If  preferred,  the  plants  may  be  raised  in 
drills  eight  inches  apart,  slightly  covering  the  seeds,  and 
pressing  the  earth  firmly  over  them  as  above  directed. 
When  the  seedlings  are  four  or  five  inches  high,  they  are 
ready  for  transplanting. 

Soil  and  Cultivation.  —  Tobacco  requires  a  warm,  rich 
soil,  not  too  dry  or  wet ;  and,  though  it  will  succeed  well 
on  recently-turned  sward  or  clover-turf,  it  gives  a  greater 
yield  on  land  that  has  been  cultivated  the  year  previous,  as 
it  is  less  liable  to  be  infested  by  worms,  which  sometimes 
destroy  the  plants  in  the  early  stages  of  their  growth.  The 
land  should  be  twice  ploughed  in  the  spring ;  first  as  soon 


TOBACCO. 

as  the  frost  will  permit,  and  again  just  previous  to  setting. 
Pulverize  the  surface  thoroughly  by  repeated  harrowing  and 
rolling,  and  it  will  be  ready  to  receive  the  young  plants. 
The  time  for  transplanting  is  from  the  1st  to  the  20th  of 
June,  taking  advantage  of  a  damp  day,  or  setting  them  im- 
mediately after  a  rain.  If  the  ground  is  not  moist  at  the 
time  of  transplanting,  it  will  be  necessary  to  water  the 
plants  as  they  are  set.  .. 

"  The  ground  should  be  marked  in  straight  rows  three 
feet  apart,  and  slight  hills  made  on  these  marks  two  feet 
and  a  half  apart ;  then  set  the  plants,  taking  care  to  press 
the  earth  firmly  around  the  roots.  As  soon  as  they  are 
well  established,  and  have  commenced  growing,  run  a  cul- 
tivator or  horse-hoe  between  the  rows,  and  follow  with  the 
hand-hoe,  resetting  where  the  plants  are  missing.  The 
crop  should  be  hoed  at  least  three  times,  at  proper  inter- 
vals, taking  care  to  stir  the  soil  all  over. 

"  When  the  plants  begin  to  flower,  the  flower-stem  should 
be  broken  or  cut  off;  removing  also  the  suckers,  if  any 
appear ;  leaving  from  twelve  to  sixteen  leaves  to  be  ma- 
tured." 

Harvesting  and  Curing.  —  In  ordinary  seasons,  the  crop 
will  be  ready  for  harvesting  the  beginning  of  September ; 
and  should  all  be  secured  by  the  20th  of  the  month,  or  be- 
fore the  occurrence  of  frost.  The  stalks  must  be  cut  at  the 
surface  of  the  ground,  and  exposed  long  enough  to  the  sun 
to  wilt  them  sufficiently  to  prevent  breaking  in  handling. 
They  should  then  be  suspended  in  a  dry,  airy  shed,  or  build- 
ing, on  poles,  in  such  a  manner  as  to  keep  each  plaut 
entirely  separate  from  the  others,  to  prevent  mouldiness, 
and  to  facilitate  the  drying  by  permitting  a  free  circulation 
of  air.  Thirty  or  forty  plants  may  be  allowed  to  each 
twelve  feet  of  pole.  The  poles  may  be  laid  across  the 
beams,  about  sixteen  inches  apart. 

"  When  erected  for  the  purpose,  the  sheds  are  built  of 
sufficient  height  to  hang  three  or  four  tiers,  the  beams 


340  MISCELLANEOUS  VEGETABLES. 

being  four  feet  apart,  up  and  down.  In  this  way,  a  building 
forty  feet  by  twenty-two  will  cure  an  acre  and  a  half  of  To- 
bacco. The  drying-shed  should  be  provided  with  several 
doors  on  either  side  for  the  free  admission  of  air." 

When  the  stalk  is  well  dried  (which  is  about  the  last  of 
November  or  the  beginning  of  December),  select  a  damp 
day ;  remove  the  plants  from  the  poles  ;  strip  off  the  leaves 
from  the  stalk^and  form  them  into  small  bunches,  or  hanks, 
by  tying  the  leaves  of  two  or  three  plants  together,  winding  a 
leaf  about  them  near  the  ends  of  the  stems  ;  then  pack  down 
while  still  damp,  lapping  the  tips  of  the  hanks,  or  bunches, 
on  each  other,  about  a  third  of  their  length,  forming  a  stack 
with  the  buts,  or  ends,  of  the  leaf-stems  outward  ;  cover  the 
top  of  the  stack,  but  leave  the  ends  or  outside  of  the  mass 
exposed  to  the  air.  In  cold  weather,  or  by  midwinter,  it 
will  be  ready  for  market ;  for  which  it  is  generally  packed 
in  damp  weather,  in  boxes  containing  from  two  to  fotfr  hun- 
dred pounds. 

A  fair  average  yield  per  acre  is  from  fourteen  to  eighteen 
hundred  pounds. 

To  save  Seed.  —  "  Allow  a  few  of  the  best  plants  to  stand 
without  removing  the  flowering-shoots.  In  July  and  Au- 
gust, they  will  have  a  fine  appearance ;  and,  if  the  season 
be  favorable,  each  plant  will  produce  as  much  seed  as  will 
sow  a  quarter  of  an  acre  by  the  drill  system,  or  stock  half 
a  dozen  acres  by  transplanting."  A  single  capsule,  or  seed- 
pod,  contains  a  thousand  seeds. 

Green  Leaves  oval,  from  seven  to  ten  inches  long, 

.  and  six  or  seven  inches  broad,  produced  on 
long  petioles.  Compared  with  the  preced- 
ing species,  they  are  much  smaller,  deeper 
colored,  more  glossy,  thicker,  and  more  succulent.  When 
fully  grown,  the  plant  is  of  a  pyramidal  form,  and  about 
three  feet  in  height ;  the  flowers  are  numerous,  greenish- 
yellow,  tubular,  and  nearly  entire  on  the  borders ;  the 


TOBACCO. 


341 


seed-vessels  are  ovoid,  more  depressed  at  the  top  than 
those  of  the  Connecticut  Seed-leaf,  and  much  more  prolific ; 
seeds  small,  brownish. 

The  Green  Tobacco  is  early,  and  remarkably  hardy,  but 
not  generally  considered  worthy 
of  cultivation  in  localities  where 
the  Connecticut  Seed-leaf  can  be 
successfully  grown.  It  is  well 
adapted  to  the  northern  parts  of 
New  England  and  the  Canadas, 
where  it  will  yield  an  abundance 
of  foliage,  and  perfect  its  seeds. 
"It  is  very  generally  cultivated, 
almost  to  the  exclusion  of  the  other 
species,  in  the  north  of  Germany, 
Russia,  and  Sweden,  where  almost 
every  cottager  grows  his  own  to- 
bacco for  smoking.  It  also  seems 
to  be  the  principal  sort  grown  in 
Ireland." 

There  are  several  varieties,  all 
of  which  have  the  hardiness  and  Green  Tobacco* 

productiveness  common  to  the  species,  but  are  not  consid- 
ered remarkably  well  flavored. 

The  plants  should  be  started  in  spring,  and  transplanted 
as  directed  for  the  Connecticut  Seed-leaf ;  but,  on  account 
of  its  smaller  size  and  habit,  two  feet,  or  even  twenty 
inches,  between  the  plants,  will  be  all  the  space  required. 


INDEX. 


ALKEKENGI 327 

Purple 328 

ALLIACEOUS  PLANTS 65 

ALLIUM  ampeloprasum 66 

„         cepa 68 

„        porrum 66 

„         sativum 65 

AMERICAN  GARDEN-BEAN  ....  253 

APIUM  graveolens 177 

„      petroselinum 219 

ARRACH 159 

ASPARAGINOUS  PLANTS 77 

ASPARAGUS 77 

Battersea 81 

Deptford 81 

Dutch 81 

Giant  Purple-top 81 

Gravesend 81 

Grayson's  Giant 81 

Green-top •  •   81 

Mortlake 81 

Beading 81 

Red-top 81 

ASPARAGUS  OFFICINALIS  ....   77 
ATBIPLEX  HORTENSIS 159 

BALM 211 

B  AREA  DOES  GOOSEBERRY  ....  327 

BASIL 212 

Bush ,..-...  .213 

Common 212 

Green  Bush 213 

Large  Sweet 212 

Lettuce-leaved 213 

Purple 212 

Purple  Bush 213 

BEAN,  American  Garden 253 

Dwarf  varieties 253 

Black-eyed  China 254 

Blue  Pod 255 

Canada  Yellow 256 


BEAN,  Canadian 263 

Chilian 256 

China 260 

Crescent-eyed 257 

Dun-colored -257 

Dwarf  Case-knife 260 

Dwarf  Cranberry 258 

Dwarf  Horticultural  .....  259 

Dwarf  Sabre 260 

Dwarf  White  Cranberry  ...  275 

Dwarf  Yellow 270 

Early  China 260 

Early  Mohawk 264 

Early  Eachel 261 

Early  Valentine 262 

Excelsior 263 

Fejee 273 

Golden  Cranberry 263 

Half-moon 257 

Kidney 274 

Long  White  Kidney 274 

Large  Yellow  Six-weeks  .*.  .263 

Mohawk 264 

Negro  Long  Pod 265 

Newington  Wonder 265 

Nonpareil 266 

Pea 267 

Pottawottomie 268 

Red-eyed  China 260 

Red-speckled 268 

Refugee 269 

Rob-Roy 270 

Round  American  Kidney  .  256-263 

Round  Yellow 270 

Round  Yellow  Six-weeks  .  .  .  270 

Royal  Dwarf 274 

Scarlet  Swiss 271 

Six-weeks 263 

Swiss  Crimson 271 

Tampico 272 

Thousand  to  One 269 

343 


344 


INDEX. 


BEAN,  Turtle-soup .272 

Valentine 262 

Victoria 272 

White  Cranberry 275 

White's  Early 273 

White  Egg 275 

White  Flageolet 274 

White  Kidney 274 

White  Marrow 275 

White  Marrowfat 275 

Yellow-eyed  China 276 

Yellow  Six-weeks 263 

BEAN,  Running  or  Pole 277 

Algerian .281 

Asparagus 286 

Butter 281 

California •  •  277 

Carolina 292 

Carolina  Sewee 292 

Case-knife 278 

Chinese  Long  Pod 287 

Cimeter 284 

Concord 279 

D'Alger 281 

Green  Lima 289 

Horticultural 280 

Indian  Chief 281 

Lima 287 

London  Horticultural  ....  280 
Long-podded  Dolichos  ....  286 

Marbled  Prague 280 

Mottled  Cranberry 281 

Mottled  Lima 289 

Mottled  Sieva 293 

Painted  Lady-runner 291 

Red  Cranberry 282 

Rhode-Island  Butter 283 

Saba 292 

Sabre 284 

Scarlet-runner 289 

Sieva 292 

Small  Lima 292 

Stringless 281 

Wax 281 

West-Indian 292 

White  Cranberry 284 

White-runner 291 

Wild-goose 285 

Wren's  Egg .280 

Yellow  Cranberry 285 

BEAN,  English 293 

Cluster  295 

Dutch  Long  Pod 295 


BEAN,  Early  Dwarf 295 

Early  Mazagan 295 

Evergreen  Long  Pod 295 

Green  Windsor 295 

Horse-bean 293 

White  Broad  Windsor  ....  295 
Windsor 295 

BEAN,  French 253 

Kidney 253 

BEET i 

Bark-skinned 4 

Bassano 5 

'     Common  Long  Blood 9 

Cow-horn  Mangel-wurzel ...     5 

Dwarf  Blood 8 

Early  Blood  Turnip-rooted  .  .     6 

Early  Bassano 5 

Early  Mangel-wurzel 6 

Early  Turnip 6 

Extra  Early 5 

Fine  Dwarf  Red 8 

German  Red  Mangel-wurzel    .     7 
German    Yellow   Mangel-wur- 
zel   .  8 

Half  Long  Blood 8 

Improved  Long  Blood    ....     8 

Long  Blood     .    • 9 

Long  Red  Mangel-wurzel     .  .   10 

Long  Smooth  Blood 8 

Long  Yellow  Mangel-wurzel  .  11 
Olive  -  shaped  Mangel  -  wurzel, 

Red 11 

Olive -shaped  Mangel-wurzel,  11 

Yellow 11 

Orange  Globe  Mangel-wurzel  .    14 

Pine-apple  Short-top 12 

Red  Castelnaudary 12 

Red  Globe  Mangel-wurzel     .  .    12 

Red  Mangel-wurzel     10 

Red  Oval  Mangel-wurzel  ...    11 

Serpent-like 5 

Button's  Large  Globe  Mangel- 

Wurzel 13 

White  Globe  Mangel-wurzel    .    13 

White  Silesian 13 

White  Sugar 13 

White  Turnip-rooted 14 

Wyatt's  Dark  Crimson  ....  14 
Yellow  Castelnaudary  ....  12 
Yellow  Globe  Mangel-wurzel  .  14 
Yellow  Oval  Mangel-wurzel .  .  11 
Yellow  Turnip-rooted .....  15 

BEET  LEAF 153 


'INDEX. 


345 


BETA  CICLA 153 

BORECOLE,  or  KALE 127 

Dalmeny  Sprouts 128 

Dwarf  Green  Curled 128 

Green  Marrow-stem 128 

Neapolitan 128 

Purple 128 

BEAN,  Red  Marrow-stem- 128 

Thousand-headed 128 

Variegated 128 

BRASSICA  campestris  Kuta-baga  .  45 

"  caulo-rapa 147 

"  oleracea  ....  128,  132,  143 
"  oleracea  bullata  ....  148 
"  oleracea  capitata  ....  133 
"  oleracea  sabellica  .  .  .127 
"  rapa 55 

BRASSICACEOUS  PLANTS  ...  •  .  127 

BROCCOLI 128 

Brimstone 131 

Early  Purple 129 

Early  Sprouting 129 

Grange's  Early  Cauliflower  .  .  130 

Green  Cape 130 

Frogmore  Protecting 129 

Late  Dwarf  Purple 130 

Late  Willcove 131 

Portsmouth 130 

Purple  Cape 130 

Reading  Giant   ........  131 

Snow's  Superb  White  Winter  .  131 

Sulphur 131 

Walcheren 131 

Willcove 131 

BRUSSELS  SPROUTS 132 

Dwarf 133 

Giant .  .  133 

Tall 133 

CABBAGE 133 

American  Drumhead 137 

American  Green  Glazed  .  .  .137 
Champion  of  America  ....  134 

Battersea 135 

Early  Battersea 135 

Early  Drumhead 135 

Early  Dutch  Drumhead  ....  135 

Early  Low  Dutch 135 

Early  Sugar-loaf 136 

Early  Wakefleld 136 

Early  York 136 

Green  Glazed 137 

Large  Flat  Dutch 139 


CABBAGE,  Large  French  Ox-heart,  138 
Large  Late  Drumhead   ....  137 

Large  Ox-heart 138 

Large  York 137 

Little  Pixie 138 

Marblehead   Mammoth  Drum- 
head    138 

Mason 139 

Pointed-head 141 

Pomeranian 139 

Premium  Flat  Dutch 139 

Small  Ox-heart 140 

Stone-mason 140 

Tom  Thumb 138 

Vannack 141 

Waite's  New  Dwarf 141 

Winnigstadt 141 

CABBAGE,  Red  Varieties 142 

Early  Blood-red 142 

Early  Dwarf  Red 142 

Large  Red  Dutch 142 

Small  Red .142 

Superfine  Black 143 

Utrecht  Red 143 

CAPSICUM  annuum 233 

"          frutescens 235 

"          cerasiforme 236 

CARAWAY 213 

CAROLINA  POTATO ^52 

CARROT 16 

Altrincham 17 

Altringham 17 

Blood  Red 21 

Dutch  Horn 18 

Early  Forcing  Horn 18 

Early  Frame 18 

Early  Half-long  Scarlet .  ...   18 

Early  Horn. 18 

Early  Short  Scarlet 18 

Green-top  White 21 

Half-long  Red 18 

James's  Scarlet 20 

Long  Lemon 20 

Long  Orange 19 

Long  Red 20 

Long  Red  Belgian 20 

Long  Surrey 20 

Long  Yellow 20 

New  Intermediate    ......  21 

Purple 21 

White  Belgian 21 

Yellow  Belgian 20 

CARUM  CARUI 213 


346 


INDEX. 


CAULIFLOWER 143 

Early  Leyden 146 

Early  London 144 

Early  Paris 145 

Erfurt  Early 145 

Erfurt  Extra  Early 145 

Fitch's  Early  London 144 

Frogmore  Early  Forcing  ...  145 

Large  Asiatic 145 

Legge's  Walcheren  Broccoli   .  146 

Le  Xormand 145 

London  Particular 144 

Mitchell's  Hardy  Early  ....  146 

New  Erfurt 146 

Dwarf  Mammoth 146 

Stadtholder 146 

Waite's  Alma 146 

Walcheren 146 

Wellington 147 

CELERIAC 183 

Curled-leaved 184 

CELERY 177 

Boston  Market 180 

Cole's  Superb  Bed 180 

Cole's  Superb  White 180 

Early  Dwarf  Solid  White  ...  180 

Fine  White  Solid 182 

Giant  White 182 

Laing's    Improved  Mammoth 

Bed 181 

Lion's  Paw 182 

Manchester  Red 181 

Manchester  Red  Giant   .  .  .  .  181 

New  Large  Purple 181 

New  Large  Red 181 

Prussian 182 

Red  Solid 181 

Seymour's  Superb  White  Sol- 
id  181 

Seymour's  White  Champion   .  182 
Shepherd's  Giant  Red    ....  182 

Shepherd's  Red 182 

Tours  Purple 181 

Turkey 182 

Turkish  Giant  Solid 182 

Wall's  White 182 

White  Lion's  Paw 182 

White  Solid 182 

CHICCORY 184 

Brunswick  Large-rooted   ...  186 

Coffee 186 

Improved 185 

Large-rooted 186 


CHICCORY,    Magdeburg     Large- 
rooted    186 

Spotted  .   - 185 

Turnip-rooted 186 

Variegated 185 

CICHORIUM  endivia 189 

"  intybus 184 

COCHLEARIA  ARMORACIA  ....  192 

CONVOLVULUS  BATATAS 52 

CORIANDER 214 

CORIANDRUM  SATIVUM 214 

CORN,  Garden  Varieties 161 

Adams's  Early  White 161 

Black  Sweet 161 

Burr's  Improved 162 

Burr's  Sweet 162 

Darling's  Early 163 

Darling's  Early  Sweet   ....  163 

Early  Dwarf  Sugar 163 

Early  Jefferson 163 

Extra  Early  Dwarf 163 

Golden  Sweet 164 

Golden  Sugar 164 

Mammoth    Eight  -  rowed 

Sugar 164 

Mexican 161 

Narraganset 164 

Old-Colony 166 

Parching,  white  kernel  ....  166 

Parching,  yellow 166 

Pop 166 

Red-cob  Sweet 167 

Rhode-Island  Asylum    ....  167 

Rice,  Red  Kernel 167 

»     White  Kernel 168 

»     Yellow  Kernel 168 

Slate  Sweet 161 

Stowell's  Evergreen    .....  168 
Stowell's  Evergreen  Sweet  .  .  168 

Turkey  Wheat 169 

Tuscarora 169 

Twelve-rowed  Sweet 170 

CORN,  Field  Varieties 170 

Baden 175 

Brown 173 

Canada  Yellow 170 

Dutton 171 

Early  Canada 170 

Early  Dutton 171 

Golden  Flint 176 

Hill 172 

Illinois  White 173 

Illinois  Yellow 173 


INDEX. 


347 


CORN,  Improved  King  Philip  .  .  .  173 

King  Philip 173 

Long  White  Flint 175 

New-England  Eight-rowed  .  .  174 

Old-Colony  Premium 172 

Smutty  White ..172 

Southern  White 175 

Southern  Yellow 175 

Webster 172 

Western  White 173 

Western  Yellow 173 

White  Flint 176 

White  Gourd-seed 175 

White  Horse-tooth 175 

Whitman 172 

Whitman  Improved 172 

Yellow  Flint 176 

Yellow  Horse-tooth 175 

CBAMBE  MARITIMA 151 

CRESS,  or  PEPPERGRASS 187 

Broad-leaved 188 

Common 188 

Curled 188 

Garnishing 188 

Golden 188 

Normandy  Curled 189 

Plain-leaved 188 

CUCUMBER     83 

Carter's  Champion 87 

Coleshill 87 

Conqueror  of  the  West  ....    87 

Cuthill's  Black  Spine 87 

Doctor 87 

Early  Cluster .   .   , 85 

Early  Frame 85 

Early  Green  Cluster 85 

Early  Long  Green  Prickly    .   .    90 

Early  Russian 86 

Early  Short  Green  Prickly    .  .    91 

Early  White-spined 91 

Eggleston's  Conqueror  ....   87 
Extra  Long  Green  Turkey    .  .    90 

Flanigan's  Prize 87 

Giant  of  Arnstadt 88 

Henderson's    Number   One 

Black-spined 88 

Hunter's  Prolific 88 

Improved  Sion  House     ....   88 

Irishman 88 

London  Long  Green 86 

Long  Green  Prickly 90 

Long  Green  Turkey 90 

Long  Prickly  . 90 


CUCUMBER,  Lord  Kenyon's  Fa- 
vorite   

Manchester  Prize 

Napoleon  III 

Nepal 

New- York  Market 

Norman's  Stitchworth  -  park 
Hero t  .  . 

Old  Sion  House 

Prize-fighter . 

Rifleman 

Ringleader 

Roman  Emperor 

Short  Green 

Short  Green  Prickly 

Short  Prickly 

Southgate 

Star  of  the  West 

Stockwood 

Sugden's  Aldershott 

Victory  of  Bath 

White  Spanish 

White-spined 

CUCUMIS  anguria 

"       melo 

»  sativus 

CUCURBITA  citrullus 


91 


pepo 

CUCURBITACEOUS  PLANTS  . 


DAUCUS  CAROTA 

DOLICHOS  SESQUIPEDALIS 


89 
89 
90 
91 
91 
104 


16 


EATABLE-PODDED  PEAS    ....  322 

EGG-PLANT 229 

American  Large  Purple     .  .  .230 

Chinese  Long  White 231 

Guadaloupe  Striped 231 

Large  Round  Purple 232 

Long  Purple 231 

New-York  Improved 231 

Round  Purple 232 

Scarlet-fruited 232 

White 232 

ENDIVE 189 

ENDIVES,  Batavian *  .  191 

Broad-leaved 191 

Curled .  191 

Large 191 

Lettuce-leaved ;  .  .  191 

Small .  .191 

White    .  .  •  • 191 


348 


INDEX. 


ENDIVES,  Curled 191 

Dutch  Green  Curled 191 

Early  Fine  Curled  Rouen  ...  191 
Green  Curled  Summer  ....  191 
Italian  Green  Curled  .  .  .  .  .181 

Large  Green  Curled 191 

Long  Italian  Green 191 

Staghorn 191 

Triple  Curled  Moss 191 

White  Curled 191 

ENGLISH  BEAN 293 

"  TURNIP 55 

ESCULENT  ROOTS 1 

FRENCH  BEAN 253 

"        SPINACH 159 

"       TURNIP 45 

GARDEN-BEAN,  American  ....  253 

»  »       English 293 

GARLIC C5 

Common 65 

Early  Rose 66 

Great-headed 66 

GHERKIN 104 

GREEN  MINT 227 

GROUND  CHERRY 327 

Purple 328 

GUMBO 330 

HARICOT 253 

HIBISCUS  ESCULENTUS 330 

HORSE-BEAN 293 

HORSE-RADISH 192 

IPOMCEA  BATATAS 52 


JAMAICA  CUCUMBER 


104 


KALE  (see  "  BORECOLE  ")   ....  127 

KIDNEY-BEAN 253 

KOHL  RABI 147 

Green 147 

LACTUCA  SATIVA 193 

LAVENDER     215 

Blue-flowering  ........  217 

Broad-leaved 216 

Common 217 

Narrow-leaved  Blue-flowering,  217 

Spike 216 

LAVENDULA  SPICA 215 

LEAF-BEET,  or  Swiss  CHARD   .  .  153 


LEAF-BEET,  Curled 154 

Large-ribbed  Curled 154 

Large -ribbed   Scarlet   Brazil- 
ian   154 

Large-ribbed  Silver 154 

Large  -  ribbed   Yellow  Brazil- 
ian    154 

Red-stalked 154 

Sea-kale 154 

Silver-leaf 154 

Swiss  Chard 154 

Yellow-stalked- ...:....  154 

LEEK 66 

Broad  Flag 68 

Common  Flag 67 

Large  Flag 68 

Large  Rouen 67 

London  Flag 68 

Long  Flag 67 

Musselburg 68 

Scotch  Flag -08 

Yellow  Poitou 68 

LEEK-LEAVED  SALSIFY 51 

LEGUMINOUS  PLANTS 253 

LEPIDIUM  SATIVUM 187 

LETTUCE 193 

LETTUCES,  Cabbage 195 

American  Brown  Dutch    .  .  .205 

Black-seeded  Gotte 196 

Boston  Curled 197 

Brown 201 

Brown  Batavian 196 

Brown  Dutch  Black-seeded  .  .  195 

Brown  Silesian 196 

Button 202 

Capuchin 202 

Curled 197 

Drumhead 200,  204 

Early  Cape 196 

Early  White  Spring 196 

Endive-leaved 197 

English  Endive -like  Curled- 
leaved    197 

Green  Ball 202 

Green  Curled 197 

Green  Winter 198 

Hammersmith  Hardy 198 

Hardy  Green  Hammersmith    .  198 

Hardy  Hammersmith 202 

Hardy  Winter 198 

Ice 198-200 

Ice  Cos 200 

Imperial  Head 199 


INDEX. 


349 


LETTUCES,  India 199 

Large  Brown 200 

Large  Drumhead 204 

Large  India 199 

Large  Red 200 

Large  White 202 

Large  Winter 200 

Madeira 200 

Malta 200 

Mammoth 200 

Marseilles 196 

Mogul 200 

Naples 201 

Neapolitan 201 

Palatine 201 

Red-bordered 203 

Royal 202 

Royal  Cape 196 

Spanish, 204 

Stone  Tennis-ball .......  202 

Sugar 203 

Summer 202 

Summer  Cape 196 

Tennis-ball 202 

Turkey 199-203 

Versailles 203 

Victoria 203 

White 200 

White  Batavian 204 

White  Dutch 205 

White  Gotte,  Black-seeded  .  .  204 
White  Gotte,  White-seeded  .  .  204 

White  Silesian 204 

White  Stone 205 

White  Tennis-ball 204 

Yellow-seeded  Brown  Dutch  .  205 

LETTUCES,  Cos 206 

Ady's  Fine  Large 207 

Alphange,  Black-seeded  .  .  .  206 
Alphange,  White-seeded  ...  206 

Bath 207 

Bath  Green 207 

Brown 207 

Florence,  Black-seeded  ....  206 
Florence,  White-seeded ....  206 

Gray  Paris 207 

Green  Paris 207 

Green  Winter 208 

Kensington 207 

London  White 208 

Magnum  Bonum    .......  206 

Sutton's  Superb  Green    ....  207 

Sutton's  Superb  White  ....  208 


LETTUCES,  Wellington 207 

White  Paris 208 

LIMA  BEAN 287 

Green 289 

LONG-PODDED  DOLICHOS  ....  286 

LOVE-APPLE 239 


MAKJORAM 217 

Common 217 

Knotted 218 

Pot 218 

Sweet 218 

Winter  Sweet 219 

MARTYNIA 328 

,,          proboscidea    .....  328 

MELISSA  OFFICINALIS 211 

MELON 92 

MELON,  Musk 93 

Beechwood 94 

Christiana 94 

Citron 94 

Common  Musk 95 

Early  Cantaloupe  .......   95 

Green  Citron 94 

Green-fleshed  Citron 94 

Large-ribbed  Netted  Musk    .  .    95 
Monroe's  Green  Flesh    ....   96 

Nutmeg 96 

Pine-apple 96 

Skillman's  Fine-netted   ....   96 

Ward's  Nectar 97 

White  Japan 97 

MELON,  Persian  Varieties    ....   97 

MELON,  Water 98 

Apple-seeded .  .  .   98 

Black  Spanish .  .  .    99 

Bradford 99 

California  Pie  .........  103 

Carolina 99 

Citron 100 

Clarendon 100 

Dark-speckled 100 

Ice-cream 101 

Imperial 101 

Mountain  Sprout 101 

Mountain  Sweet *  101 

Odell's  Large  White 102 

Orange 103 

Pie 103 

Ravenscroft 103 

Spanish 99 

Souter 104 


350 


INDEX. 


MENTHA  VIRIDIS 227 

MISCELLANEOUS  VEGETABLES    .  327 

MOUNTAIN  SPINACH 159 

MUSKMELON 93 

MUSTARD 209 

Black 209 

Brown 209 

Red 209 

White 210 

NASTURTIUM  ARMORACIA  ....  192 
NEW-ZEALAND  SPINACH    ....  155 

NICOTIANA 336 

,,          tabacum 336 

„  rustica 340 

OCRA 330 

OCTMUM  basilicum 212 

,,         minimum 213 

OKRA 330 

Bulet's  Dwarf 330 

Dwarf 331 

Giant 331 

Tall 331 

White-podded 331 

OLERACEOUS  PLANTS 211 

ONION 68 

Brown  Deptford 70 

Danvers 70 

Danvers  Red  *  . 70 

Danvers  Yellow 70 

Deptford 70 

Early  Red  Wethersfleld  .  ...   71 

Early  Silver-skin 71 

Egyptian 75 

Intermediate   Red   Wethers- 
field    71 

Large  Red 72 

New  Deep  Blood-red 72 

Potato 72 

Silver-skin 73 

Silver-skin  of  New  England  .  .   76 

Strasburg '.  .  .  .   74 

Top 75 

Tree 75 

Underground 72 

Wethersfield  Large  Red     ...    72 

White  Globe 75 

White  Portugal 73 

Yellow 76 

Yellow  Globe 75 

Yellow  Strasburg 74 

ORACH 169 


ORACH,  Dark  Green 160 

Green 160 

Lurid 160 

Pale  Red 160 

Purple 160 

Red 160 

White 160 

ORIGANUM  heracleoticum    .  .  .  .  219 

„  marjorana 218 

„          onites 218 

„          vulgare 217 

OYSTER-PLANT 51 

PARSLEY 219 

Common 221 

Curled 220 

Dwarf  Curled 220 

Hamburg 221 

Large-rooted 221 

Mitchell's  Matchless  Winter  .  221 
Myatt's  Extra  Fine-curled  .  .  221 

Myatt's  Garnishing  < 221 

Myatt's  Triple-curled 221 

Plain 221 

Rendle's  Treble  Garnishing  .  .  221 
Sutton's  Dwarf  Curled  .  .  .  .  220 

Turnip-rooted 221 

Usher's  Dwarf  Curled 220 

Windsor  Curled 221 

PARSNIP 22 

Common 24 

Dutch 24 

Early  Short  Horn 24 

Guernsey 25 

Hollow-crowned 25 

Long  Smooth 25 

Long  Smooth  Dutch 24 

The  Student 25 

Sutton's  Student 25 

Turnip-rooted 26 

PASTINACA  SATIVA 22 

PEA 296 

Advancer 298 

Alliance 309 

Auvergne 299 

Bait's  Wonder 299 

Beck's  Prize-taker 300 

Bedman's  Imperial 300 

Bellamy's  Early  Green   Mar- 
row      300 

Bishop's  Early  Dwarf  .  .  .  .  301 
Bishop's  New  Long-podded  .  301 
Black-eyed  Marrow 301 


INDEX. 


351 


PEA,  Blue  Cimeter  ........  301 

Blue  Imperial *  .  .  302 

Blue  Prussian 302 

Blue  Spanish  Dwarf    .  .  .   .  .303 

British  Queen 303 

Brompton  Hotspur 304 

Burbridge's  Eclipse 303 

Bush 320 

Carter's  Victoria 304 

CedoNulli 309 

Champion  of  England    ....  310 

Champion  of  Paris 305 

Champion  of  Scotland    ....  305 

Charlton 304 

Charlton  Hotspur 304 

Climax 315 

Competitor 305 

Dantzic 306 

Dickson's  Favorite 306 

Dillistone's  Early 307 

Drew's  New  Dwarf 307 

Dwarf  Blue  Imperial 302 

Dwarf  Fan 319 

Dwarf  Marrow 307 

Dwarf  Marrowfat .  .  .t  ....  307 
Early  Charlton  ........  304 

Early  Dan  O'Rourke 308 

Early  Emperor 322 

Early  Frame 309 

Early  Hotspur 309 

Early  Kent 316 

Early  May 316 

Early  Nicol's  Hotspur    .  .  .  .  304 

Early  Spanish  Dwarf 319 

Early  Warwick 309 

Early  "Washington 309 

Eugenie 309 

Fairbeard's  Champion  of  Eng- 
land      310 

Fairbeard's  Nonpareil    ....  310 

Fairbeard's  Surprise 311 

Flack's  Imperial 311 

Flander's  Hotspur 304 

General  Wyridham 311 

Golden  Hotspur 304 

Hair's  Dwarf  Mammoth    .  .  .  312 

Harrison's  Glory 312 

Harrison's  Perfection     ....  312 

Hill's  Early 305 

Hovey's  Extra  Early 305 

King  of  the  Marrows  .  .  .  .  .312 
Knight's  Dwarf  Blue  Marrow  .  313 
Knight's  Dwart  Green  Marrow,  313 


PEA,  Knight's  Dwarf  White  Mar- 
row   313 

Knight's  Tall  Blue  Marrow  .  .313 
Knight's  Tall  Green  Marrow  .  314 
Knight's  Tall  White  Marrow  .  314 
Landreth's  Extra  Early  ....  305 

Lord  Raglan 314 

Matchless  Marrow 314 

Master's  Hotspur 304 

Milford  Marrow 315 

Missouri  Marrow 315 

Missouri  Marrowfat 315 

Napoleon 315 

Ne  Plus  Ultra 316 

Noble's  Early  Green  Marrow  .  316 

Nonpareil 322 

Paradise  Marrow 305 

Prince  Albert 316 

Queen  of  the  Dwarfs 317 

Reading  Hotspur 304 

Ringwood  Marrow 317 

Royal  Dwarf 318 

Sabre 301 

Sebastopol 318 

Shillings  Grotto 318 

Single-blossomed  Frame  .  .  .319 

Spanish  Dwarf 319 

Strawberry 319 

Tall  Marrowfat .319 

Tall  White  Marrow 319 

Taylor's  Early 320 

Thurston's  Reliance 320 

Tom  Thumb 320 

Veitch's  Perfection 321 

Victoria  Marrow 321 

Warner  Early  Emperor  ....  322 

White  Prussian 318 

Woodford's  Marrow 322 

PEAS,  Eatable-podded  or  String    .  322 

Australian 324 

Blue-podded 324 

Botany  Bay 324 

Chocolate  .  . 324 

Common  Dwarf 323 

Early  Dwarf  Dutch 323 

Giant 323 

Large  Crooked 324 

Late  Dwarf 325 

Purple-podded 324 

Red-flowered 324 

Six-inch  Pod 324 

Tamarind 325 

White-podded 325 


352 


INDEX. 


PEAS,  Yellow-podded 325 

PEPPER 233 

Bell 233 

Bird 234 

Bull-nose 233 

Cayenne 235 

Cherry 236 

Cherry  Yellow-fruited    ....  236 

Chili 236 

Large  Bell 233 

Large  Red  Cherry 237 

Long  Red 236 

Long  Yellow 237 

Round 237 

Squash 237 

Sweet  Mountain 238 

Sweet  Spanish 238 

Tomato-shaped 237 

PEPPERGRASS 187 

PERSIAN  MELONS 97 

PHASEOLUS  lunatus 287 

„          multiflorus 289 

„  vulgaris 253 

PHYSALIS  EDULIS  . 327 

PIE-PLANT 332 

PISUM  sativum 296 

,,      macrocarpum 322 

POTATO 27 

Buckeye 31 

Carter 31 

Chenango 37 

Cuzco 32 

Danvers  Red 32 

Danvers  Seedling 32 

Davis's  Seedling 32 

Dykeman 33 

Early  Blue 33 

Early  Dykeman 33 

Early  Handsworth 33 

Early  Goodrich 34 

Garnet  Chili 34 

Gillyflower 34 

Harrison 35 

Jackson  White 35 

Jenny  Lind 36 

Lady's  Finger 36 

Lapstone  Kidney 36 

Long  Red 37 

Mercer 37 

Meshannock 37 

Monitor 37 

Nichol's  Early 36 


POTATO,  Peach-blow 38 

Pink-eyed 38 

Rhode-Island  Seedling   ....   36 

Rohan 38 

Ruffort  Kidney 36 

Sebec 31 

State  of  Maine 38 

Western  Red 39 

White  Chenango 37 

White  Peach-blow 39 

PRICKLY-FRUITED  GHERKIN  .  .  104 

PUMPKIN 105 

Canada 106 

Cheese 106 

Common  Yellow  Field   ....  106 

Connecticut  Field 107 

Hard-shell 108 

Long  Yellow  Field 107 

Nantucket 108 

Nigger -head 108 

Small  Sugar 109 

Striped  Field 109 

Sugar 109 

Vermont 106 

RADISH 39 

RADISHES,  Spring  or  Summer  .  .  41 
Early  Scarlet  Short-top  ....  42 
Early  Scarlet  Turnip-rooted  .  41 
Early  White  Turnip-rooted  .  .  42 

Gray  Olive-shaped 42 

Gray  Turnip-rooted 42 

Long  Purple 42 

Long  Scarlet 42 

Long  White 43 

Olive-shaped  Scarlet 43 

Scarlet  Turnip-rooted 43 

White  Turnip-rooted 44 

RADISHES,  Autumn  and  Winter    .   44 

Black  Spanish 44 

Large  Purple  Winter 44 

Purple  Spanish 44 

Rose-colored  Chinese 45 

Scarlet  Chinese  Winter   ...   45 
Winter  White  Spanish   ....   45 

RAPHANUS  SATIVUS 39 

RED  BEET 1 

RHEUM 332 

RHUBARB 332 

Cahoon 334 

Downing's  Colossal 334 

Early  Prince  Imperial 334 

Elford .  .334 


INDEX. 


353 


RHUBARB,  Hawke's  Champagne  .  335 

Linnaeus 335 

Mitchell's  Royal  Albert .  .  .  .  335 

Myatt's  Linnaeus 335 

Hyatt's  Victoria 335 

Tobolsk 336 

Victoria 335 

ROSMARINUS  OFFICINALIS  ....  222 

ROSEMARY 222 

Common 223 

Green-leaved 223 

Narrow- leaved 223 

RUSSIAN  TURNIP 45 

RUTA-BAGA  TURNIP 45 

SAGE 223 

Common 224 

Green-leaved 225 

Green-top 225 

Purple-top 224 

Red-leaved .  .  224 

Red-top 224 

SALAD  PLANTS 177 

SALSIFY 51 

SALVIA  OFFICINALIS 224 

SATURJEA  hortensis 225 

„  montana .226 

SAVORY 225 

Summer 225 

Winter 226 

SAVOY 148 

SAVOY  CABBAGE 148 

Cape 149 

Drumhead 149 

Earliest  Ulm 150 

Early  Dwarf 149 

Early  Green 149 

Early  Ulm 150 

Green  Curled 150 

Green  Globe 150 

Large  Green 150 

New  Ulm 150 

SCARLET-RUNNER  BEAN 289 

„         Painted-lady 291 

„        White-runner 291 

SEA-KALE 151 

SICILIAN  BEET 153 

SINAPIS  alba 210 

„        nigra 209 

SKINLESS  PEAS 322 

SMALLAGE 177 

SOLANUM  lycopersicum 239 

,,          melongena 229 


SOLANUM  TUBEROSUM 27 

SPANISH  POTATO 52 

SPEARMINT 227 

Curled-leaved 227 

SPIN  ACE  A  OLERACEA 156 

SPINAOEOUS  PLANTS 153 

SPINACH 156 

Common  Prickly 159 

Flanders 157 

Large  Prickly-seeded 157 

Large  Winter 157 

Lettuce-leaved 158 

Round  Dutch 158 

Round-leaved 158 

Sorrel-leaved 158 

Summer 158 

White  Sorrel-leaved 159 

Winter 159 

Yellow  Sorrel-leaved 159 

SQUASH 110 

SQUASH,  Autumn  and  Winter  Va- 
rieties   114 

Acorn 122 

Autumnal  Marrow 114 

Boston  Marrow  ...  •  ....  114 
Bush  Vegetable  Marrow  ...  116 
Canada  Crookneck  .  .  ^ .  .  .  116 

Cashew 116 

Cocoa 117 

Cocoanut  117 

Commodore  Porter 123 

Cuckaw 124 

Cushaw  Pumpkin 116 

Custard 117 

Dwarf  Vegetable  Marrow  ...  115 

Honolulu 118 

Hubbard 119 

Improved  Turban 123 

Mammoth 120 

Porter's  Valparaiso 123 

Puritan 120 

Sweet  Potato 121 

Turban 122 

Turk's  Cap 122 

Valparaiso 123 

Vegetable  Marrow 123 

Winter  Crookneck 124 

Winter  Striped  Crookneck    .  .  125 

Yokohama 125 

SQUASH,  Summer  Varieties  ....  Ill 

Apple Ill 

Bush  Summer  Waited  Crook- 
neck   Hi 


354 


INDEX. 


SQUASH,  Cymling 112, 113 

Early  Apple Ill 

Early  Summer  Crookneck  .  .  .111 
Early  White  Bush  Scalloped  .  112 
Early  Yellow  Bush  Scallopejl  .  113 

Egg 113 

Green  Striped  Bergen 114 

Large  Summer  Warted  Crook- 
neck    114 

Orange 114 

White  Pattypan 112 

White  Summer  Scalloped  .  .  .112 

Yellow  Pattypan 113 

Yellow  Summer  Scalloped   .  .  113 
Yellow  Summer  Warted  Crook- 
neck    Ill 

STRAWBERRY-TOMATO 327 

Purple 328 

STRING-PEAS 322 

SUCCORY 184 

SUGAR-PEAS 322 

SWEDE  OR  RUTA-BAGA  TURNIP  .  45 

Ashcroft 47 

Common  Purple-top  Yellow    .    47 

Green-top  White 48 

Green-top  Yellow 47 

Laingte  Improved  Purple-top  .    48 

Long  White  French 50 

Purple-top  White 48 

River's 49 

Skirving's  Improved  Purple- top,  49 

Skirving's  Purple-top 49 

Button's  Champion 5* 

Sweet  German 50 

White  French 50 

SWEET  POTATO 52 

American  Red 54 

Kentucky  Early  Red 53 

Large  White 53 

Nansemond 54 

Red-skinned 54 

Red  Nansemond 53 

Yellow  Carolina 54 

Yellow  Nansemond 54 

Yellow-skinned 54 

Swiss  CHARD 153 

TETRAGONIA  EXPANSA 155 

THOUSAND-HEADED  CABBAGE   .  132 

THYME 227 

Broad-leaved 228 

Common 227 

Evergreen 227 


THYME,  Lemon 228 

THYMUS  citriodorus 228 

„  vulgaris 228 

TOBACCO 336 

Broad-leaved 338 

Connecticut  Seed-leaf 336 

Green 340 

Guatemala 338 

Japan 338 

Oronoco 338 

Peach-leaf 336 

Turkish 340 

Virginian 336 

TOMATO 239 

Apple 242 

Apple-shaped 242 

Bermuda 243 

Cluster  251 

Early  Apple 245 

Early  Red 243 

Early  York 252 

Extra  Early 243 

Fejee .  .  244 

Fig 244 

French  Tree-tomato 249 

Giant 245 

Grape 251 

Improved  Apple 245 

Large  Red 246 

Large  Yellow 246 

Lester's  Perfected 247 

Mammoth 245 

Mammoth  Chihuahua 245 

Mexican 247 

New  Upright 249 

Perfected 247 

Porno  d'Oro  Lesteriano  ....  247 

Red  Cherry 247 

Red  Pear-shaped 244 

Red  Plum 248 

Round  Red 248 

Round  Yellow 248 

Seedless 248 

Tilden 249 

Tilden's  Seedling 249 

The  Cook's  Favorite 248 

Tomate  de  Laye 249 

Tree 249 

White 250 

White's  Extra  Early 243 

Yellow  Cherry 251 

Yellow  Fig 251 


INDEX. 


355 


TOMATO,  Yellow  Pear-shaped  .  .  251 
Yellow  Plum 251 

TRAGOPOGON  PORRIFOLIUS  ...  51 

TURNIP 55 

Altrincham 56 

Altringham 56 

Chivas's  Orange  Jelly  ....  56 

Cow-horn 56 

Early  Dwarf 61 

Early  Flat  Dutch 57 

Early  Stone 63 

Early  White  Dutch 57 

Early  Yellow  Dutch 57 

Finland 57 

GoldenBali 57 

Green  Globe 58 

Green  Norfolk 58 

Green-top  Flat 58 

Green-top  Yellow  Aberdeen  .  58 
Long  White  Clairfontaine  ...  59 

Long  White  Maltese 59 

Petrosowoodsks 59 

Purple-top  Flat 59 

Purple-top  Strap-leaved  ...  59 

.  Purple-top  Yellow  Aberdeen  .  60 

Red  Globe 60 

Red  Norfolk 61 

Red  Tankard 61 

Red-top  Flat 59 

Robertson's  Golden  Stone  .  •  61 

•     Six-weeks 61 


TURNIP,  Snowball 61 

Stone  Globe 62 

Waite's  Hybrid  Eclipse  ....    62 

White  Dutch 57 

White  Garden  Stone 63 

White  Globe 62 

White  Norfolk 63 

White  Stone 63 

White- top  Flat 63 

White-top  Strap-leaved  .   ...   63 

Yellow  Dutch 57 

Yellow  Globe 57 

Yellow  Malta.  .  , 64 

Yellowstone 64 

TURNIP  CABBAGE 147 

TURNIP-ROOTED  CELERY  .  .  .  .  183 

UNICORN  PLANT.  .  ......  .328 

VEGETABLE  OYSTER 51 

VICIA  FABA .293 

WATERMELON 98 

WEST-INDIAN  BEAN 292 

„         ,,       CUCUMBER  >  .  .  .  104 

WHITE  BEET 7  .  .  153 

WILD  ENDIVE 184 

WINTER  CHERRY 327 

Purple 328 

ZEA  MAYS 161 


PBIWTBD  BT  Gao.  C.  RAND  ft  AVERT,  No.  3,  CORNHILL,  BOSTON. 


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